Ingredients30 m servings 492 cals
- Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Fill the paste can with water and add. Cover bowl with plastic wrap and microwave on high for 10 minutes.
- Stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes.
- In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.
Per Serving: 492 calories; 23.3 g fat; 43.9 g carbohydrates; 29.7 g protein; 82 mg cholesterol; 735 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was fast and good, but I doubled the spices and added a tblspoon of cocoa powder to make it a little more Cincinnati Chili style. Also did it on the stovetop just as quickly.
This is so quick and easy. I made it a bit more "mexican" by substituting rotell for the crushed tomatoes and black beans for kidney beans...yummy!
Good, good stuff! I was going to make just regular old spaghetti, then decided last minute I wanted spaghetti with a test, so I found this! I want to stress that I DID NOT make this in the micr...
The adults loved it, the kids not so much. They didn't like beans with their noodles. I think it was the texture rather than the taste. This is a creative recipe and worth trying.
Most excellent recipe. I will definately make this again. And enjoy it thoroughly!