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Dad's Spaghetti Western

Rated as 4.1 out of 5 Stars

"A very easy and fast microwaveable main dish -- sort of a cross between chili and spaghetti with meat sauce."
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30 m servings 492
Original recipe yields 6 servings (4 to 6 servings)


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 492 calories; 23.3 43.9 29.7 82 735 Full nutrition

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Read all reviews 6
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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!

Hey, this reminds me of a recipe my dad used to make too! I have been looking for this for sometime. A good hearty recipe for cold nights, and a nice change from regular spaghetti. Yum!