Nutrition Facts

  • One serving:
  • (1 cup sauce prepared without salt, served with 1-1/2 ounces spaghetti)
  • Calories:
  • 379
  • Fat:
  • 4 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 61 mg
  • Sodium:
  • 699 mg
  • Carbohydrate:
  • 59 g
  • Fiber:
  • 0 g
  • Protein:
  • 35 g
  • Diabetic Exchange:
  • 3 starch, 2 lean meat, 2 vegetable.


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Mexican-Style Spaghetti

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A good friend shared this recipe with me. When my family gets tired of the same old spaghetti, I like to serve this. Cumin gives it an unusual taste twist.

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 2 hours

Ingredients:

  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 can (29 ounces) tomato puree
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 cup water
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, optional
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 package (12 ounces) spaghetti, cooked and drained

Directions:

In a Dutch oven, cook the beef, onions, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 8 servings.

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