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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A Mexican twist on spaghetti with ingredients inspired by the Summer 2011 Dining on a Dollar Contest. Qualifying ingredients: Zucchini, bouillon cubes, cumin, ground beef, salsa and purple onion. Ingredients:
1 lb ground beef |
1/2 cup purple onion, diced |
1/4 cup water |
1 beef bouillon cube |
8 ounces salsa |
6 ounces tomato sauce |
1/4 teaspoon cumin |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1 cup zucchini, 1/4 in diced (or grated, which we preferred) |
Directions:
1. Put a large pot of water on to boil the pasta per package directions.
2. Brown ground beef and onion in skillet, drain well then add water and bouillon cube. Stir and heat to dissolve bouillon.
3. Add salsa, tomato sauce, cumin, chili powder, salt and sugar. Bring to a boil, then reduce heat to a simmer. Simmer 15 minutes, stirring occasionally.
4. Stir in zucchini and simmer approximately 5 minutes, or until zucchini is tender.
5. Serve sauce over cooked spaghetti noodles.
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