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1 pound ground beef
2 medium onions, chopped
1 can (28oz) tomatoes
3/4 cup chopped green pepper
1/2 cup water
1 can (4oz) mushrooms, stems and pieces, drained
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
1 package 7(oz) thin spaghetti, broken into pieces
Cheddar cheese

Cook and stir ground beef and onions in a large skillet until beef is brown. Drain off fat.

Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese; break up tomatoes.

Heat mixture to boiling.

Reduce heat; cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes (add small amount of water if necessary).

Sprinkle with cheese.

Cover and heat until cheese is melted.

Serves: 7

From the recipe box of Margaret Fleming

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