1/4/10

Chili Spaghetti


This hearty little dish really hit the spot on this cold, wintry night.
I had everything I needed to make it in the freezer and pantry. Having the ground beef already cooked and in the freezer was a great help in getting this on the table, too. 
The kids and Larry love this! I served it with a loaf of fresh baked homemade bread! Yum!

For a super easy version of this dish, cook noodles and top with heated canned or jarred chili. Add a tablespoon of Italian seasonings when you heat the chili, if you like. There are several more healthful varieties of canned/jarred chili available. Serve with a loaf French bread or Texas toast from your freezer.
  Chili Spaghetti
Chili Spaghetti
1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 packet taco or chili seasoning
1 tablespoon Italian seasonings
1 (16 oz.) can tomato sauce
1 - 2 teaspoon sugar (optional)
12 oz. package spaghetti or fettuccine noodles, cooked and drained
Shredded Mexican blend cheese for garnish

In large skillet brown beef with onions and pepper; drain. Stir in remaining ingredients except spaghetti and cheese. Simmer for 20 - 30 minutes, stirring occasionally. Arrange spaghetti on plates; top with chili. Sprinkle with cheese.

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