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Mexican-Style Spaghetti
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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
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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |