Chili Spaghetti

 

12

oz. uncooked spaghetti or vermicelli

1

lb. lean ground beef

1

medium onion, chopped (1/2 cup)

1

(15-oz.) can spicy chili beans, undrained

1

(14 1/2-oz.) can diced tomatoes with green chiles, undrained

1

(8-oz.) can tomato sauce

1

teaspoon chili powder

1/2

teaspoon cumin

2

oz. (1/2 cup) finely shredded Cheddar cheese

1/4

cup chopped fresh cilantro, if desired

• 1 Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, in large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• 3 Add chili beans, tomatoes, tomato sauce, chili powder and cumin; mix well. Bring to a boil. Reduce heat to medium-low; cook 10 to 15 minutes or until sauce is of desired consistency, stirring occasionally.
• 4 Serve sauce over spaghetti. Sprinkle with cheese and cilantro.