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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I created this recipe when unexpected guests stopped over and I didn't have enough chili for everyone, recalls Cindy Cuykendall of Skaneateles, New York. The surprising supper became a family favorite. Ingredients:
1 package (7 ounces) spaghetti |
1 pound ground beef |
1 small onion, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (4 ounces) mushroom stems and pieces, drained |
1/3 cup water |
1 envelope chili seasoning |
2 tablespoons grated parmesan cheese |
1/4 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese. Yield: 5 servings.
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