Mexican-Style Spaghetti
Taste of Home
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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.