Tex-mex spaghetti

6 Servings

Ingredients

Quantity Ingredient
12 ounces Thin spaghetti
1¼ pounds Extra-lean ground beef
1 teaspoon Vegetable oil
1 cup Frozen chopped onions
1 tablespoon Bottled minced garlic
1 tablespoon Chili powder
1 teaspoon Ground cumin
14½ ounce Canned Mexican-style stewed tomatoes or chili-style chopped tomatoes
8 ounces Reduced-sodium tomato sauce
1 cup Frozen corn kernels
1 cup Frozen green, red and yellow pepper stir-fry mix
Salt to taste, optional
Hot pepper sauce to taste, optional

Directions

If the meat is frozen, microwave it for 3 minute on high, uncovered, to defrost slightly.

Meanwhile, bring 2½ quarts of unsalted water to a boil in a 4 ¼- quart (or larger) covered Dutch oven or soup pot. When the water reaches a rapid boil, add the spaghetti and cook for 9 minutes.

When the meat has almost finished microwaving, heat the oil on medium heat in an extra-deep, 12-inch non-stick skillet. Add the meat to the skillet, and raise the heat to high. Turn the partially frozen block over frequently, scraping off the cooked meat and breaking up any remaining frozen chunks. While the meat cooks, add the onions, garlic, chili powder and cumin. Cook, stirring frequently, until the meat is completely brown, about 5 to 6 minutes.

Add the tomatoes and tomato sauce. Bring the sauce to a rapid boil. While the sauce is coming to a boil, coarsely chop the frozen peppers into roughly ½-inch pieces. Add the corn and peppers, and stir well. Season to taste with salt and hot pepper sauce, if desired.

From "Desperation Dinners, by Alicia Ross, special to the Buffalo News.

Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 24, 98

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