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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper sent in by Beth Coffee of Hartford City, Indiana. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. Ingredients:
3/4 pound lean ground beef (90% lean) |
2-1/4 cups water |
1 can (15 ounces) tomato sauce |
2 teaspoons chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon salt, optional |
1/2 teaspoon ground cumin |
1 package (7 ounces) thin spaghetti, broken into thirds |
6 small zucchini (about 1 pound), cut into chunks |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and keep warm. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, salt if desired and cumin; bring to a boil. Stir in spaghetti; return to a boil.
2. Boil for 6 minutes.
3. Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef; sprinkle with cheese. Yield: 5 servings.
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