Spaghetti Red
1 package (8 oz.) spaghetti, cooked and drained
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup green or bell pepper, chopped
1 tsp garlic, minced
1 can (14 oz.) whole tomatoes, undrained
1 can (6 oz.) tomato paste
1/2 cup water
2 tsp chili powder
1 tsp cumin
1 beef bouillon cube
1/2 tsp dried oregano
salt and pepper to taste
1 cup Shredded Cheddar or Monterey Jack cheese (4 ounces)
Cook spaghetti in pot of boiling water as directed on package. Drain and
reserve until needed. In a skillet, brown beef, onions, bell pepper and
garlic. Drain well. Stir in remaining ingredients except for the cooked
spaghetti and cheese. Simmer covered 15-20 minutes stirring occasionally.
Arrange spaghetti on a platter, top with chili meat sauce, then top with
cheese.
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