Chili Spaghetti
Yield
2 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
ground beef, lean
|
|
| 1 | small |
onions
|
|
| 1 | each |
garlic cloves
|
|
| 14 | ounces |
spaghetti
dry, cooked |
|
| 4 | cups |
tomato sauce
|
|
| 4 | ounces |
cheddar cheese
low fat, shredded |
|
| 1 | small |
pimentos
|
*
|
| 1 | teaspoon |
chili powder
|
|
| 1x |
salt
|
*
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
ground beef, lean
|
|
| 1 | small |
onions
|
|
| 1 | each |
garlic cloves
|
|
| 404.6 | ml/g |
spaghetti
dry, cooked |
|
| 946 | ml |
tomato sauce
|
|
| 115.6 | ml/g |
cheddar cheese
low fat, shredded |
|
| 1 | small |
pimentos
|
*
|
| 5 | ml |
chili powder
|
|
|
salt
|
*
|
||
| 0.6 | ml |
black pepper
|
|
Directions
Sauté meat, onion and garlic in skillet until meat is cooked.
Drain well.
Add remaining ingredients except cheese and simmer for 10 mins.
Add cheese and cook until melted,
