Chili Spaghetti
- 12 oz spaghetti
- 1 tsp oil, preferably olive
- 1 Tblsp minced onion
- 1 tsp minced garlic from a jar
- 1 lb ground beef
- 2 Tblsp chili powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 can 28oz crushed tomatoes
- 1 can 15 1/4oz red kidney beans,drained and rinsed
- 1/2 c shredded cheddar cheese
Directions:
Cook pasta according to directions; drain.
In non stick skillet heat oil over medium heat. Add onion and garlic; cook 1 min. Increase heat to high. Add beef; cook, stirring frequently,until no longer pink, 6-7 mins. Stir in next 5 ingredients until combined.
Stir in tomatoes and beans; cook, stirring occasionally, until heated through, 5 mins.
Transfer pasta to serving platter; top with chili and sprinkle with cheese.
Makes 6 servings.