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.
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