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Mexican-Style Spaghetti

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

Printed from tasteofhome.com Nov 19, 2008

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Mexican-Style Spaghetti cont.

1/4 to 1/2 teaspoon cayenne pepper
1 package (12 ounces) spaghetti, cooked and drained

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.