Serves 4
Preparation time: 30 minutes

  • 1/2 pound spaghetti
  • tablespoons olive oil
  • 1/2 pound ground beef chuck
  • onion, chopped
  • 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



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.

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