Spicy Southwest Spaghetti
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground beef browned, drained; onions, garlic soften in skillet. Pinto beans, corn, fire-roasted tomatoes plus Mexican-style tomato soup with splash of salsa simmered. Spaghetti tossed in saucy beef mix. Avocado chunks, green onions, melted shredded cheddar top. Balanced smoky, creamy, with fresh zing. Easy weeknight adaption from classic spaghetti, with warm southwestern twist.
Prep:
7 min
Cook:
27 min
Total:
34 min
Servings:
4 servings
#southwestern
#spaghetti
#weeknight meal
#easy dinner
#mexican-american fusion
Ever had spaghetti with a kick? That southwest jab in your mouth, smoky but not shouting. Tried plain spaghetti, got bored; threw in some beans, then fire-roasted tomatoes. Bam—the flavors morphed. Added corn for little pops of sweetness which cut through the acidity. That avocado on top? Game changer. Creamy, cool, it balances the heat and acid from salsa and tomatoes. Not fancy. Not complicated. Just good, hearty, and layered. Don’t underestimate tomato soup in a can here—creates velvety texture that traps flavors, no need for long stirring sessions. The broiler cheese finish seals the deal. Learned to watch that cheese like a hawk or risk bitter burnt bits. Lessons from many frustrated burns. This one? Easy midweek fix with flavor boosts worked out.
Ingredients
- 12 oz spaghetti or substitute linguine for silkier bite
- 1 lb ground beef or ground turkey for leaner version
- 1 cup diced yellow onion
- 3 cloves garlic minced fresh, or 1 ½ tsp garlic powder if pressed
- 1 cup fire-roasted diced tomatoes canned, drained of excess juice
- ½ cup pinto beans rinsed and drained canned; black beans work too
- 1 cup frozen corn thawed; can replace with fresh kernels
- 1 can Campbell's Mexican Style Tomato Soup; alternatively use 1 cup salsa verde
- ½ cup medium-spicy salsa; swap for pico de gallo to reduce heat
- 1 medium avocado peeled, diced
- 3 green onions sliced thin
- 1 cup sharp cheddar shredded; Monterey Jack for milder melt
- 1 tsp olive oil
- ¼ tsp ground cumin optional, layered flavor
- Salt and pepper to taste
About the ingredients
Flexible here—ground beef is forgiving but ground turkey cuts fat if watching calories. Fire-roasted tomatoes bring smoky notes; canned diced Chile tomatoes can sub if needed but lose some character. Pinto beans are creamier but black beans add earthiness—pick your poison. Frozen corn thawed adds texture but fresh just kernels off the cob is even better if you have time. Garlic powder is a shortcut when rushed but fresh minced garlic always stronger and livelier. Salsa choice impacts heat—mild blends smoother. Campbell’s Mexican style tomato soup thickens sauce beautifully and avoids chopping fresh tomatoes daily but salsa verde is less sweet if preferred. Avocado best added last minute to prevent browning—use lime juice if prepping early. Sharp cheddar melts well but Monterey Jack or even queso fresco add different melting profiles.
Method
- Bring large pot of salted water to rolling boil. Add pasta, stir occasionally to avoid sticking. Cook until tender with bite, around 9–11 minutes depending on brand. Drain, toss with tiny drizzle olive oil to prevent clumping. Set aside.
- Heat skillet over medium heat; add ground beef (or turkey). Break up meat with wooden spoon, stir constantly for even browning. Watch color carefully—should be deep brown, not gray with pink spots. Drain excess fat to keep dish from greasiness.
- Return pan to stove; add olive oil, onions, garlic cloves, plus garlic powder. Stir well so flavors bloom together. Sauté until onions soften fully, translucent, and just starting to caramelize, 6–8 minutes. Garlic aroma emerges strongly before turning bitter—avoid burning here.
- Add cumin now if using, toast the spice with meat mixture for 30 seconds. Pour fire-roasted tomatoes, pinto beans, and corn into the pan. Stir in canned tomato soup or salsa verde as substitute, mixing until fully combined. Splash in half-cup salsa; thickens sauce and balances acidity.
- Bring all contents gently to simmer—tiny bubbles forming at edges—reduce heat slightly. Let flavors meld for about 10 minutes. Stir occasionally to prevent sticking or burning on bottom. Taste and season with salt, pepper. If sauce is too thick, add splash of water or broth.
- Combine cooked pasta with beef sauce directly in skillet or large bowl. Toss thoroughly so each strand carries flavor. Transfer to broiler-safe dishes or plates.
- Top pasta with diced avocado chunks—adds cool creaminess against warm, spicy sauce—and sprinkle sliced green onions evenly for mild sharpness.
- Scatter shredded cheddar cheese atop entire surface. Place under hot broiler for 45 seconds to 1 minute, watching carefully. Cheese should bubble and melt, edges just starting to brown—not burnt. This quick finish creates irresistible gooey topping.
- Serve immediately. Crunchy green onions, creamy avocado, melted sharp cheddar—each bite a balanced texture combo. Leftovers reheat well on stovetop, adding splash water to refresh sauce if dry.
Cooking tips
Pasta timing is crucial—overcooked means mush while undercooked risks uneven sauce absorption. Stirring during boil reduces clumps, keeps strands separate. Browning meat thoroughly enhances flavor via Maillard reaction; drain excess fat or dish becomes greasy. Softening onions slowly gives natural sweetness; burning garlic here ruins flavor fast so cook gently. Simmering sauce melds components, flavors deepen over heat, but watch bubbling to avoid drying out. Adjust thickness by adding water, broth, or more salsa if sauce seems too stiff. Toss pasta with sauce off heat to prevent noodles from breaking down or getting gluey. Avocado and green onion add punch of contrast, keep cheese topping under broiler briefly—cheese must melt and bubble but not burn, stay vigilant. Leftovers good reheated slowly, cover to avoid drying, add splash liquid if texture tightens overnight. Multiple small touches, plus sensory cues—scent, bubbling, color—teach you timing better than clocks.
Chef's notes
- 💡 Brown meat thoroughly. Deep color signals Maillard reaction done; gray patches mean undercooked. Drain fat well or dish slides greasy, kills layers. Wooden spoon breaks clumps better than spatula. Watch close, stirring nonstop feels overkill but saves texture.
- 💡 Onions soften on medium low heat. Rushed? Garlic bitterness hits fast — smell changes first, sharp, almost acrid. Pull pan back if needed. Cumin toast right after onion softening, under 30 seconds. Burn it and all goes bitter. Broken spice granules release aroma when heat’s just right.
- 💡 Pasta timing spells difference between sticky glue mess or strands that bite. 9 to 11 mins varies by brand and altitude. Salt scares starch sticking. Stir often first 3 minutes till tender edges appear. Add small olive oil drizzle after draining to keep separation; slips better in sauce.
- 💡 Salsa choices shift heat spectrum—mild blends smoother but here medium spice works well. Tomato soup adds thickness without chopping but shifts sweetness slightly heavier. Salsa verde less sweet, more herbal, swap based on mood. Pinto beans || black beans swap equals texture change—creamy vs earthy.
- 💡 Broiler cheese step demands vigilance. Cheese melts fast; edges brown first and bitter scorched bits ruin finish. Keep eye, 45 seconds tops depending on broiler strength. Let cheese bubble and stretch before cooling. Cool avocado diced last, lime juice helps keep color if prepping ahead.
Common questions
How to avoid greasy meat?
Drain fat fully, splash olive oil later if needed. Fat left in pan drowns flavors, makes sauce heavy. No drain means oily mess. Alternatives like turkey leaner but watch dryness.
Can I skip cumin?
Yes, but missing that warm earthiness. Toast spice in pan for depth, quick 30 seconds max. No cumin means milder flavor, swap with smoked paprika for smoky note if wanted.
Sauce too thick or thin?
Thin by adding water or broth in small amounts. Too thick? Salsa splash helps, or tomato soup thickness spot adjustment. Watch simmer bubbles, slow them down to balance texture with flavor punch.
Best way to store leftovers?
Cool first, airtight container in fridge. Reheat on stovetop low adding splash water for smooth sauce. Microwave works but risk drying; covered container holds moisture better. Can freeze but texture changes on thaw.
