Cowboy Spaghetti Western Skillet

• 1 lb. (450 g) extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 2 each yellow onions and carrots, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 jalapeno pepper, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 2 cups 25%-less-sodium beef broth
• 1 cup water
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 220 g spaghetti, uncooked, broken in half
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese
• 1/4 cup each chopped fresh cilantro and green onions

1. Brown meat in large deep skillet or Dutch oven.
2. Add yellow onions; cook 5 min., stirring occasionally.
3. Add carrots, peppers and garlic; mix well.
4. Cook 8 to 10 min.
5. or until carrots are tender, stirring frequently.
6. Stir in chili powder; cook and stir 1 min.
7. Add tomatoes, broth, water and barbecue sauce; mix well.
8. Bring to boil.
9. Add spaghetti; stir.
10. Cover, simmer on medium-low heat 15 min.
11. or until spaghetti is tender, stirring frequently and uncovering skillet for the last 2 min.
12. Remove from heat.
13. Top with cheese; let stand, covered, 2 min.
14. or until melted.
15. Top with cilantro and green onions.

extralean ground beef, onions, pepper, garlic, chili powder, tomatoes, water, bullseye, philadelphia, cilantro

Taken from www.kraftrecipes.com/recipes/cowboy-spaghetti-western-skillet-176162.aspx (may not work)