Mexican-Style Spaghetti

By Bonne1

Ingredients

• 2 pounds ground beef (90% lean)
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 1 can (29 ounces) tomato puree
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup water
• 1/4 cup minced fresh parsley
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 teaspoon salt, optional
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 package (12 ounces) spaghetti, cooked and drained

Preparation

Step 1

In a Dutch oven, cook the beef, onions, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 8 servings.