Mexican Taco-Bowl Spaghetti

Serves 4
Preparation time: 30 minutes

1/2 pound spaghetti
2 tablespoons olive oil
1/2 pound ground beef chuck
1 onion, chopped
2 teaspoons chili powder
kosher salt
110-ounce package frozen corn kernels
114.5-ounce can diced tomatoes
chopped avocado, fresh cilantro leaves, crumbled Cotija or Feta, and lime wedges, for serving

Directions

Step 1:

Cook the spaghetti according to the package directions; drain and return it to the pot.

Step 2:

Meanwhile, heat the oil in a large skillet over high heat. Add the beef, onion, chili powder, and ¾ teaspoon salt. Cook, stirring often, until browned, 6 to 8 minutes.

Step 3:

Add the corn and tomatoes (and their juices). Cook, stirring, until heated through, 2 to 4 minutes.

Step 4:

Add the sauce to the pasta and toss to combine.

Step 5:

Serve topped with the avocado, cilantro, Cotija, and lime wedges.