Mexican Spaghetti Sauce
- 1 lb. ground beef
- 3/4 c. chopped onion
- 4 c. hot water (150 to 160 degrees)
- 1 (26 oz.) jar meatless spaghetti sauce
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (14.5 oz.) can diced tomatoes
- 1 c. frozen yellow and white corn, thawed
- 1 c. salsa
- 1 (4 oz.) can chopped green chiles
- 1 Tbsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- hot cooked spaghetti
- In large non-stick skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Using a slotted spoon, remove beef mixture to several layers of white paper towels. Let stand for 1 minute. Blot top with of beef with additional white paper towels. Transfer beef mixture to fine mesh strainer over a 1 1/2 quart bowl. Pour hot water over beef. Drain for 5 minutes. In large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chiles, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil, reduce heat, simmer uncovered for 10 to 15 minutes. Serve over spaghetti.
ground beef, onion, hot water, black beans, tomatoes, white corn, salsa, green chiles, chili powder, salt, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84693 (may not work)