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Mexican Spaghetti




Source of Recipe


Jamie


List of Ingredients





1½ lb. lean ground beef
1 c. chopped onion
1 (26-oz.) meatless spaghetti sauce
1 (15-oz.) can black beans, rinsed and drained
1 c. whole kernel corn, drained
1 (14½-oz.) can diced tomatoes
1 (10-oz.) can diced tomatoes and green chilies
1 c. mild salsa
1 T. chili powder
¼ tsp. salt
¼ tsp. ground black pepper
1 (16-oz.) pkg. thin spaghetti
3 T. butter, softened

Recipe



In a large skillet, cook beef and onion over medium heat until meat is browned. Remove from heat, drain off fat and set aside. In a large saucepan, combine spaghetti sauce, beans corn, canned tomatoes, canned tomatoes and chilies, salsa, chili powder, salt and pepper. Stir in beef and onion mixture. Bring to a boil, reduce heat and simmer (uncovered) for 30 minutes, stirring often. While sauce simmers, prepare spaghetti according to package directions; drain. Toss hot cooked spaghetti with butter; arrange on warm serving platter. Top with hot meat sauce. Yields 6 to 8 servings.