Publisher Photo
Publisher Photo
I frequently depend on this dish when we have unexpected company because it calls for everyday ingredeints. A hearty helping goes a long way.—Cindie Peters, Moses Lake, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 can (25 ounces) chili with beans
  • 1 pound ground beef, cooked and drained
  • 8 ounces spaghetti, cooked and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/2 cup sour cream
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

In a large bowl, combine the first 10 ingredients. Stir in 1 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
Originally published as Chili Spaghetti in Taste of Home Ground Beef Cookbook 1999, p243

Nutritional Facts

1 each: 355 calories, 15g fat (9g saturated fat), 69mg cholesterol, 920mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 23g protein.

  • 1 can (25 ounces) chili with beans
  • 1 pound ground beef, cooked and drained
  • 8 ounces spaghetti, cooked and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/2 cup sour cream
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  1. In a large bowl, combine the first 10 ingredients. Stir in 1 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
Originally published as Chili Spaghetti in Taste of Home Ground Beef Cookbook 1999, p243

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