Mexican-Style Spaghetti

A buddy of mine shared this scrumptious dish with me. When my family burns out of the same old spaghetti, I like to serve this meal for a change! It provides a tasty option to the Italian variation. It’s likewise a fantastic meal when you don’t have a great deal of time to spend in the cooking area.– Mary Detweiler, Middlefield, Ohio

Mexican-Style Spaghetti Dish photo by Taste of Home

Ingredients

• 2 pounds ground beef (90% lean)
• 2 medium onions, chopped
• 1 medium green pepper, sliced
• 3 garlic cloves, minced
• 1 can (29 ounces) tomato puree
• 1 can (16 ounces) kidney beans, rinsed and drained pipes
• 1 cup water
• 1/4 cup minced fresh parsley
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 teaspoon salt, optional
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 package (12 ounces) spaghetti, cooked and drained

Directions

1. In a Dutch oven, prepare the beef, onions and green pepper over medium heat till meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the next 10 components. Cover and simmer for 2 hours, stirring occasionally. Serve with spaghetti.