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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip. Ingredients:
1 pound lean ground beef (90% lean) |
3/4 cup chopped onion |
1 jar (26 ounces) meatless spaghetti sauce |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes |
1 cup frozen gold and white corn, thawed |
1 cup salsa |
1 can (4 ounces) chopped green chilies |
1 tablespoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked spaghetti |
Directions:
1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti. Yield: 10 servings.
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