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TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 2 servings

Ingredients

  • 1/4 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/3 cup salsa
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic salt or garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • Hot cooked spaghetti
  • Minced fresh cilantro

Nutritional Facts

1 cup: 161 calories, 5g fat (2g saturated fat), 28mg cholesterol, 1020mg sodium, 15g carbohydrate (10g sugars, 6g fiber), 12g protein .

Directions

  1. In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro. Yield: 2 servings.
Originally published as Mexican Spaghetti in Cooking for One or Two Cookbook 2003, p124


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