Mexican-Style Spaghetti (Stove-Top or Crock Pot)

Submitted by SweetDivaMJ

"From Taste of Home. This recipe works well in a crock-pot also. Complete steps 1 & 2; then put it in a crock-pot to simmer all day. I used to have another recipe very similar to this called Cincinnati-Style Chili that I lost ........ I top it off with shredded Cheddar cheese."

 

• Ready In: 17mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 lbs ground beef
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 1 (29 ounce) can tomato puree
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 cup water
• 1⁄4 cup fresh parsley, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 teaspoon salt (optional)
• 1⁄4 - 1⁄2 teaspoon cayenne pepper
• 1 (12 ounce) package spaghetti, cooked and drained

directions

1. In a Dutch oven, brown beef, onions, green pepper and garlic; drain.
2. Add the next 10 ingredients and mix well.
3. Cover and simmer for 2 hours,stirring occasionally.
4. Serve over spaghetti.
5. Yield: 8 servings.