Mexican-Style Spaghetti

[Guest guest]

When I made this, the recipe called for 2lbs of ground beef, which of course I

substituted Yves ground round for. It worked very nicely, but made alot for

our family of four. I saved the leftovers in a freezer bag to eat another meal

when time is short.

 

Mexican-Style Spaghetti

 

2 lbs Yves brand ground round

1 Tbs olive oil

2 medium onions, chopped

1 medium bell pepper, chopped

3 garlic cloves, minced

1 can (29 oz) tomato puree

1 can (15.5 oz) kidney beans, rinsed and drained

1 cup water

1/4 cup chopped fresh parsley

2 Tbs chili powder

1 tsp ground cumin

1 tsp dried marjoram

1 tsp dried oregano

1 tsp salt, optional

1/4 to 1/2 tsp cayenne pepper

1 package (12oz) speghetti, cooked and drained

 

In a Dutch oven, Yves ground round, onions, green peppers and garlic; drain.

Add the next 10 ingrdients and mix well. Cover and simmer for 2 hours,

stirring occassionally. Serve over cooked spaghetti. Yield: 8 servings.

 

~ P_T ~

 

My faith is that the only soul a man must save is his own.

-William Orville Douglas, US Supreme Court Justice (1898-1980)