Chili Spaghetti

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 package (7 ounces) spaghetti
1 1/4 cups shredded Cheddar cheese (5 ounces)


Cook spaghetti as directed on package. While spaghetti is cooking, cook
beef and onion in 3-quart saucepan over medium heat, stirring occasionally,
until beef is brown and onion is tender; drain.

Stir in tomatoes, beans, tomato sauce, chili powder and salt, breaking up
tomatoes. Cook uncovered over medium heat about 10 minutes, stirring
occasionally, until as thick as you'd like.

Drain spaghetti; divide among dinner plates. Top with beef mixture;
sprinkle with cheese.

Makes 5 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.