| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Tex-Mex |
Pasta, Main dish, Quick |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Thin spaghetti |
| 1 1/4 |
lb |
Extra-lean ground beef |
| 1 |
ts |
Vegetable oil |
| 1 |
c |
Frozen chopped onions |
| 1 |
tb |
Bottled minced garlic |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 14 1/2 |
oz |
Canned Mexican-style stewed tomatoes or chili-style chopped tomatoes |
| 8 |
oz |
Reduced-sodium tomato sauce |
| 1 |
c |
Frozen corn kernels |
| 1 |
c |
Frozen green, red and yellow pepper stir-fry mix |
|
|
Salt to taste, optional |
|
|
Hot pepper sauce to taste, optional |
INSTRUCTIONS
If the meat is frozen, microwave it for 3 minute on high, uncovered, to
defrost slightly.
Meanwhile, bring 2 1/2 quarts of unsalted water to a boil in a 4 1/4-
quart (or larger) covered Dutch oven or soup pot. When the water reaches a
rapid boil, add the spaghetti and cook for 9 minutes.
When the meat has almost finished microwaving, heat the oil on medium
heat in an extra-deep, 12-inch non-stick skillet. Add the meat to the
skillet, and raise the heat to high. Turn the partially frozen block over
frequently, scraping off the cooked meat and breaking up any remaining
frozen chunks. While the meat cooks, add the onions, garlic, chili powder
and cumin. Cook, stirring frequently, until the meat is completely brown,
about 5 to 6 minutes.
Add the tomatoes and tomato sauce. Bring the sauce to a rapid boil. While
the sauce is coming to a boil, coarsely chop the frozen peppers into
roughly 1/2-inch pieces. Add the corn and peppers, and stir well. Season to
taste with salt and hot pepper sauce, if desired.
From "Desperation Dinners, by Alicia Ross, special to the Buffalo News.
Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 24, 98
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