Recipe Archives->Pasta->Spaghetti 23

Spaghetti Red
                                                                                 
1 package (8 oz.) spaghetti, cooked and drained
                                                                                 
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup green or bell pepper, chopped
1 tsp garlic, minced
                                                                                 
1 can (14 oz.) whole tomatoes, undrained
1 can (6 oz.) tomato paste
1/2 cup water
2 tsp chili powder
1 tsp cumin
1 beef bouillon cube
1/2 tsp dried oregano
salt and pepper to taste
                                                                                 
1 cup Shredded Cheddar or Monterey Jack cheese (4 ounces)

Cook spaghetti in pot of boiling water as directed on package. Drain
and reserve until needed.  In a skillet, brown beef, onions, bell
pepper and garlic. Drain well.  Stir in remaining ingredients except
for the cooked spaghetti and cheese. Simmer covered 15-20 minutes
stirring occasionally.  Arrange spaghetti on a platter, top with
chili meat sauce, then top with cheese.

Printable version: spaghetti23.txt.