Mexican-style spaghetti

Yield: 8 servings

Measure Ingredient
2 pounds Ground beef
2 mediums Onions; chopped
1 medium Green pepper; chopped
3 \N Cloves garlic; minced
29 ounces Tomato puree
15½ ounce Kidney beans; rinsed and drained
1 cup Water
¼ cup Fresh parsley; chopped
2 tablespoons Chili powder
1 teaspoon Each: ground cumin; dried marjoram,
\N \N Dried oregano; salt
¼ teaspoon Cayenne pepper
12 ounces Spaghetti; cooked and drained
1 \N In a dutch oven; brown beef, onions,
\N \N ; green
\N \N Pepper and
\N \N Garlic; drain. add the next 10
\N \N ; ingredients
\N \N And mix well.
\N \N Cover and simmer for 2 hours; stirring
\N \N Occasionally serve
\N \N Over spaghetti.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.

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