8 oz. uncooked spaghetti
1 lb lean ground beef
1 med onion, chopped
1/4 tsp salt
1/8 tsp black pepper
1 15 oz can vegetarian chilt with beans
1 14 oz can Italian style, undrained stewed tomatoes
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 tsp chili powder
1/4 tsp garlic powder
Preheat oven to 350. Spray 9 x 13 baking dish with non stick cooking spray
Cook pasta accoriding to package directions until tender. Drain, place in dish.
Meanwhile, place beef and onion in large skillet, sprinkle with salt and pepper. Brown beef over medum high heat until beef is no longer pink, stirrring to separate beef. Drain fat.
Stir in chili, tomotoes 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 remianing cheese.
Cover tighly with foil and bake for 30 minutes - until hot and bubbly. let stand 5 minutes before serving.
Makes 8 servings.
Cal 347, total fat 13 g. protein 23 g. carb 32 g. cholesterol 51 mg, sodium 414 mg, dietary fiber 4 g.