Prep Time:10 min
Start to Finish:30 min
Makes:5 servings
1 package (7 ounces) spaghetti
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso® red kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded Cheddar cheese (5 ounces)
1. Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
2. Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
3. Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.
Nutrition Information:
1 Serving: Calories 600 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 85mg; Sodium 1420mg; Total Carbohydrate 64g (Dietary Fiber 10g, Sugars 7g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 25%; Iron 40% Exchanges: 4 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Medium-Fat Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
Using canned diced tomatoes with chilies instead of the can of whole tomatoes will boost the Mexican spices in this dish. Olé!
Planned-Overs
Leftover beef mixture makes a hearty, zesty sloppy joe filling.
