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Mexican Spaghetti Sauce

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

In a large nonstick skillet, cook beef and onion over medium heat

Printed from tasteofhome.com Jul 25, 2008

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Mexican Spaghetti Sauce cont.

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.