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Chili Cheese Spaghetti Bake Recipe

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This recipe for Chili Cheese Spaghetti Bake is from Momma Bear's Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef
1 medium onion, chopped
1 medium bell pepper, chopped
3 cloves garlic, minced
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can pinto beans, rinsed and drained
1 can corn, drained
1 tsp salt
1 tsp oregano
1 1/2 tbsp. cumin
2 tbsp. chili powder
3 tbsp. Worcestershire sauce
1/2 cup light sour cream
8 ounces (dry) spaghetti noodles, broken into 2 to 3 pieces
4 ounces shredded low-fat cheddar cheese
Directions:
Directions:
Preheat oven to 350º.
In a large skillet over medium-high heat add ground beef, salt, onions, peppers, and garlic. Cook, stirring to crumble, until no longer pink and vegetables have softened. Add diced tomatoes, tomato sauce, pinto beans, corn, worcestershire, oregano, cumin, and chili powder, and continue to cook on low. Stir sour cream into the chili mixture.
While the chili is simmering prepare spaghetti noodles according to package directions. When the noodles are done, add to chili mixture and stir to combine. Pour eveything into a 9 x 13-inch pan coated with spray. Top with cheese, cover with foil, and place in oven for about 30 mintues.
Number Of Servings:
Number Of Servings:
8 Servings
Personal Notes:
Personal Notes:
Nutritional info: 336 calories, 9g fat, 8g fiber, 39g carbs, 26g protein

 

 

 

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