Mexican-style spaghetti
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 2 | mediums | Onions; chopped |
| 1 | medium | Green pepper; chopped |
| 3 | Cloves garlic; minced | |
| 29 | ounces | Tomato puree |
| 15½ | ounce | Kidney beans; rinsed and drained |
| 1 | cup | Water |
| ¼ | cup | Fresh parsley; chopped |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Each: ground cumin; dried marjoram, |
| Dried oregano; salt | ||
| ¼ | teaspoon | Cayenne pepper |
| 12 | ounces | Spaghetti; cooked and drained |
| 1 | In a dutch oven; brown beef, onions, | |
| ; green | ||
| Pepper and | ||
| Garlic; drain. add the next 10 | ||
| ; ingredients | ||
| And mix well. | ||
| Cover and simmer for 2 hours; stirring | ||
| Occasionally serve | ||
| Over spaghetti. | ||
Directions
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.
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