Post by chief_cook2 on Sept 27, 2004 15:08:24 GMT -6
8 oz. spaghetti
1 lb. ground beef
1 medium onion, chopped
1/4 tsp. salt
1/8 tsp. ground black pepper
1 can (15-oz.) chili with beans
1 can (15-oz.) Italian style stewed tomatoes, undrained
1 1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup sour cream
1 1/2 tsps. chili powder
1/4 tsp. garlic powder
Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with
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 half cup cheese. Cover
tightly with foil and bake 30 minutes or until hot and bubbly. Let
stand 5 minutes before cutting into squares and serving.
Yield: 8 servings.
