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Ingredients45 m servings 487 cals
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.
- Cook's Note:
- For a Tex-Mex taco spaghetti variation, substitute black beans for the kidney beans, diced tomatoes with green chilies for the regular diced tomatoes, taco seasoning for the chili seasoning, and Colby-Jack for the sharp Cheddar.
Per Serving: 487 calories; 18.7 g fat; 49.3 g carbohydrates; 30.6 g protein; 73 mg cholesterol; 1312 mg sodium. Full nutrition
ReviewsRead all reviews 4
Chili-ghetti Haiku: "Pretty tasty meal! But I made mine casserole, and put in oven." I prepared this ahead of time and put it in the oven at 350 covered for 20 min., uncovered for 10 to get the ...