Mexican-Style Spaghetti



8 servings



2 lbs. ground beef
2 md. onions, chopped
1 md. green pepper, chopped
3 cloves garlic, minced
1 can (1-3/4 lb.) tomato purée
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 cup water
1/4 cup chopped fresh parsley
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried marjoram
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. cayenne pepper
12 oz. spaghetti, cooked and drained


In a dutch oven, brown beef, onions, green pepper and garlic, drain. Add the next 10 ingredients and mix well. Cover and simmer for 2 hours, stirring occasionally. Serve over spaghetti.

Similar Recipes

0 Recipe Reviews