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Mexican Spaghetti Sauce
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |