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Mexican Spaghetti Sauce Recipe

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This thick chili-like sauce from Sandi Leonard of Peculiar, Missouri gives spaghetti a southwestern zip.

This recipe is:

Healthy

Quick

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10 Servings
Prep/Total Time: 30 min.

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

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
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.

Mexican Spaghetti Sauce published in Light & Tasty February/March 2004, p19

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