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Western Spaghetti Recipe

While visiting my cousin in Wyoming, we threw together this dish at the last minute. It was such a hit we quickly wrote down the ingredients so we could make it for years to come.—Kathleen Lutz, Steward, Illinois ;

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Western Spaghetti Recipe

Prep: 10 min. Cook: 35 min.

Yield: 12-14 Servings

10 35 45

Ingredients

2 pounds ground beef
1 large onion, chopped
1 garlic clove, minced
8 ounces process cheese (Velveeta), cubed
1 can (15 ounces) chili with beans
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup ketchup
Salt and pepper to taste
8 ounces thin spaghetti or vermicelli, cooked and drained

Directions

In a Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the cheese, chili, tomatoes, ketchup, salt and pepper. Cook, uncovered, over low heat until cheese is melted, stirring occasionally. Stir in spaghetti. Cover and simmer for 20 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 each) equals 266 calories, 11 g fat (5 g saturated fat), 45 mg cholesterol, 535 mg sodium, 23 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Western Spaghetti in Taste of Home Ground Beef Cookbook , p234