| 1 | package (7 ounces) spaghetti |
| 1 | pound lean ground beef |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | cups Progresso® diced tomatoes (from 28-oz can), undrained |
| 1 | can (19 oz) Progresso® red kidney beans, undrained |
| 1 | can (8 ounces) tomato sauce |
| 1 | tablespoon chili powder |
| 1 | teaspoon salt |
| 1 1/4 | cups shredded Cheddar cheese (5 ounces) |
Serve with...
Orange-Strawberry Salad
Total Time:
30 min
| 1. | Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. |
| 2. | Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like. |
| 3. | Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese. |
|
| Using canned diced tomatoes with chilies instead of the can of whole tomatoes will boost the Mexican spices in this dish. Olé! |
|
| Leftover beef mixture makes a hearty, zesty sloppy joe filling. |
Nutrition Information:
600 ( 190); 21g ( 10g, 1g); 85mg; 1420mg; 64g ( 10g, 7g); 38g 20%; 10%; 25%; 40% 4 ; 0 ; 1 ; 3 1/2 4