Southwestern Spaghetti
From mountainmama 15 years ago
- 11 minutes to make
- Serves 5
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper with chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes.
Ingredients
- 3/4 pound ground beef shopping list
- 2-1/4 cups water shopping list
- 1 can (15 ounces) tomato sauce shopping list
- 2 teaspoons chili powder shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon salt, optional shopping list
- 1/2 teaspoon ground cumin shopping list
- 1 package (7 ounces) thin spaghetti, broken into thirds shopping list
- 6 small zucchini (about 1 pound), cut into chunks shopping list
- 1/2 cup shredded cheddar cheese shopping list
How to make it
- 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.
- Boil for 6 minutes.
- Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in the beef; sprinkle with cheese.
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