Mexican Spaghetti Sauce

• 1 pound lean ground beef (90% lean)
• 3/4 cup chopped onion
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes
• 1 cup frozen gold and white corn, thawed
• 1 cup salsa
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked spaghetti

1. In a
2. , cook beef and onion over medium heat until meat is no longer pink; drain.
3. In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.

ground beef, onion, spaghetti sauce, black beans, tomatoes, gold, salsa, green chilies, chili powder, salt, pepper

Taken from www.tasteofhome.com/recipes/mexican-spaghetti-sauce/ (may not work)