Western Spaghetti Recipe

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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 ;
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
Originally published as Western Spaghetti in Taste of Home Ground Beef Cookbook 1999, p234

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Apr. 18, 2010

"Haven't made this yet but sounds great. Will probably use diced canned tomatoes for stewed. Will go over well for Bingo."

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