Chili Spaghetti

By melanieroe

Prep Time: 10 min
Total Time: 30 min
Makes: 5 servings

Nutrition Information:
1 Serving: Calories 600 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 85mg; Sodium 1420mg; Total Carbohydrate 64g (Dietary Fiber 10g, Sugars 7g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 25%; Iron 40% Exchanges: 4 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Medium-Fat Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 package (7 oz) spaghetti
• 1 lb lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
• 1 can (19 oz) Progresso® red kidney beans, undrained
• 1 can (8 oz) Muir Glen® organic tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 1/4 cups shredded Cheddar cheese (5 oz)
• Side dish: bread sticks/nacho cheese

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 1

1. Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
2. Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
3. Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Substitution
Using canned diced tomatoes with chilies instead of the can of whole tomatoes will boost the Mexican spices in this dish. Olé!
Planned-Overs
Leftover beef mixture makes a hearty, zesty sloppy joe filling.