Spaghetti Mexicano

• 1 lb. ground beef
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 2 large garlic cloves, minced
• 2 Tbsp. chili powder
• 1 tsp. dried oregano
• 1/4 tsp. ground cumin
• 1 (16 oz.) can red kidney beans
• 1 (16 oz.) can tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1/2 tsp. crushed red pepper
• cooked spaghetti
• shredded cheese
• shredded lettuce

1. Cook ground beef, onion and green pepper until beef is brown; drain.
2. Stir in garlic, chili powder, oregano, cumin, red kidney beans, tomatoes, tomato sauce, salt and red pepper.
3. Heat to boiling.
4. Reduce heat, cover and simmer 30 minutes, stirring occasionally.
5. Serve over cooked spaghetti and garnish with cheese and lettuce on top.
6. Serves 4.

ground beef, onion, green pepper, garlic, chili powder, oregano, ground cumin, red kidney beans, tomatoes, tomato sauce, salt, red pepper, cheese, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941617 (may not work)