| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | Vegetarian | Beans, Beef, Pasta, Casseroles | 8 | Servings |
INGREDIENTS
| 8 | oz | Uncooked spaghetti |
| 1 | lb | Lean ground beef |
| 1 | md | Onion; chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | cn | Vegetarian chili with beans; (15-oz. can) |
| 1 | cn | Italian style stewed tomatoes (14-1/2 oz.); undrained |
| 1 1/2 | c | Shredded sharp cheddar cheese |
| 1/2 | c | Low-fat sour cream |
| 1 1/2 | ts | Chili powder |
| 1/4 | ts | Garlic powder |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and place in prepared dish. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper. Brown beef over medium high heat until beef is no longer pink, stirring to separate. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder and garlic powder. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining 1/2 cup cheese. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 8 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Home Cooking Casseroles and Country Favorites. Lynn's notes: Made this 2-11-98; added 3 cloves minced garlic to the beef as it cooked, omitted the salt and used herb flavored linguine. Easy dish to make that had a terrific taste! Recipe by: Casseroles and Country Favorites Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 12, 1998
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”