Mexican-Style Spaghetti


Classifications: Main Dishes

Qty Measure Ingredient


2 pounds ground beef

2 medium onions, chopped

1 medium green pepper, chopped

3 cloves garlic, minced

1 29oz can tomato puree

1 15-1/2oz can kidney beans, rinsed and drained

1 cup water

1/4 cup fresh parsley, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried marjoram

1 teaspoon dried oregano

1 teaspoon salt, optional

1/4 teaspoon cayenne pepper

1 12 oz pkg spaghetti, cooked and drained

Instructions: In a Dutch oven, brown beef, onions, green pepper and garlic; drain. Add the next 10 ingredients and mix well. Cover and simmer for 2 hours, stirring occasionally. Serve over spaghetti.



Background: Note: DIABETIC EXCHANGES: One serving (1 cup sauce prepared without salt, served with 1-1/2 ounces spaghetti) equals 3 starch, 2 lean meat, 2 vegetable; also, 379 calories, 699 mg sodium, 61 mg cholesterol, 59 gm carbohydrate, 35 gm protein, 4 gm fat.

Serves: 8

Food Exchanges: