| 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
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