Tex-Mex Noodles

By Scarlett516 on May 05, 2009

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Ingredients

    1. 1 lb spaghetti
    2. 1 lb ground beef
    3. 2 teaspoons vegetable oil
    4. 1 large onion
    5. 3 garlic cloves, minced
    6. 1 tablespoon chili powder
    7. 1 teaspoon ground cumin
    8. 1 (14 ounce) cans Mexican-style stewed tomatoes (rotel) or 1 (14 ounce) cans chopped tomatoes with jalapenos ( rotel)
    9. 1 (8 ounce) cans corn kernels
    10. salt
    11. hot pepper sauce

Directions

  1. Bring 3 quarts lightly salted water to a rapid boil. Add pasta and cook, uncovered, until just tender.
  2. Meanwhile, heat oil in a sauté pan over medium heat. Peel and coarsely chop the onion and add to the skillet along with the garlic.
  3. Add the meat and cook until browned. Drain any fat.
  4. Add the chili powder, cumin, tomatoes with their juice, tomato sauce, and corn. Bring to a boil. Season wit salt and hot sauce. Reduce heat to low and simmer, uncovered, until ready to serve.
  5. When the pasta is done, serve topped with the meat sauce.
 
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