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Mexican Spaghetti Sauce




Source of Recipe


Lori Bakes


Recipe Introduction


From Light and Tasty contributed by Sandi Leonard of Peculiar


List of Ingredients




1 pound lean ground beef

3/4 cup chopped onion

1 jar (26 ounces) meatless spaghetti sauce** Make sure GFCF

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes

1 cup frozen gold and white corn, thawed

1 cup salsa

1 can (4 ounces) chopped green chilies

1 tablespoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

Hot cooked spaghetti** Make sure GFCF

Recipe



In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper.

Stir in beef mixture.

Bring to a boil.

Reduce heat; simmer, uncovered, for 10-15 minutes.

Serve over spaghetti.

Yield: 10 servings.