I usually cook for only me and my husband, so I try to scale down most recipes. But I make this dish just the way it is because my husband loves the leftovers.—Sandy Pelfrey, North Canton, Ohio
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups uncooked spiral pasta
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- In a large skillet or Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomatoes, pasta, sugar, chili powder, salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until pasta is tender. Yield: 5 servings.
Originally published as Spanish Spirals in Taste of Home Ground Beef Cookbook 1999, p228
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