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Mexican Spaghetti Sauce

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

SERVINGS

 10

CATEGORY

 Lower Fat

PREP

 5 min.

COOK

 25 min.

TOTAL

 30 min.

INGREDIENTS

  • 1 pound lean ground beef
  • 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 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 over spaghetti. Yield: 10 servings.

Printed from tasteofhome.com Jul 24, 2008

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