Recipe - Chili Spaghetti

8 ounce Uncooked spaghetti
1 pound Lean ground beef
1 md Onion; chopped
One fourth teaspoon Salt
1/8 teaspoon Black pepper
1 cn Vegetarian chili with beans;
(15oz. can)
1 cn Italian style stewed
tomatoes (14One half oz.);
undrained
1 One half cup Shredded sharp cheddar
cheese
One half cup Lowfat sour cream
1 One half teaspoon Chili powder
One fourth teaspoon Garlic powder

Preheat oven to 350 degrees. Spray 13x9inch baking dish with nonstick
cooking spray. Cook pasta according to package directions. Drain and place
in prepared dish. Meanwhile, place beef and onion in large skillet;
sprinkle with salt and pepper. Brown beef over medium high heat until beef
is no longer pink, stirring to separate. Drain fat. Stir in chili, tomatoes
with juice, 1 cup cheese, sour cream, chili powder and garlic powder. Add
chili mixture to pasta; stir until pasta is well coated. Sprinkle with
remaining One half cup cheese. Cover tightly with foil and bake 30 minutes or
until hot and bubbly. Let stand 5 minutes before serving. Makes 8 servings.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Home Cooking
Casseroles and Country Favorites. Lynn's notes: Made this 21198; added 3
cloves minced garlic to the beef as it cooked, omitted the salt and used
herb flavored linguine. Easy dish to make that had a terrific taste!

Recipe by: Casseroles and Country Favorites

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 12, 1998