Friday, April 4, 2008

Skillet Spaghetti

  • 1/2 pound lean ground beef
  • 1 small onion, chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/3 C chopped green pepper
  • 4 to 6 Tbsp water
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 3 oz uncooked spaghetti, broken
  • 1/3 C shredded cheddar cheese
1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.
2. Stir in the tomatoes, green pepper, 4 Tbsp water, salt, chili powder and spaghetti. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until spaghetti is tender, stirring frequently and adding remaining water if necessary.
3. Sprinkle with cheese; cover and heat until cheese is melted, about 5 minute

  • Robyn's notes: it was good but not exciting, though being easy basically made up for that.

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