Mexi-Ghetti

Name: Mexi-Ghetti
Ingredients: 1 lb ground beef; 12 cup purple onion, diced; 14 cup water; 1 beef bouillon cube; 8 ounces salsa; 6 ounces tomato sauce; 14 teaspoon cumin; 12 teaspoon chili powder; 14 teaspoon salt; 14 teaspoon sugar; 1 cup zucchini, 1/4 in diced (or grated, which we preferred)

11 ingredients

8 steps

Ingredients

1 lb ground beef
12 cup purple onion, diced
14 cup water
1 beef bouillon cube
8 ounces salsa
6 ounces tomato sauce
14 teaspoon cumin
12 teaspoon chili powder
14 teaspoon salt
14 teaspoon sugar
1 cup zucchini, 1/4 in diced (or grated, which we preferred)

Directions

1

Put a large pot of water on to boil the pasta per package directions.
2

Brown ground beef and onion in skillet, drain well then add water and bouillon cube.
3

Stir and heat to dissolve bouillon.
4

Add salsa, tomato sauce, cumin, chili powder, salt and sugar.
5

Bring to a boil, then reduce heat to a simmer.
6

Simmer 15 minutes, stirring occasionally.
7

Stir in zucchini and simmer approximately 5 minutes, or until zucchini is tender.
8

Serve sauce over cooked spaghetti noodles.