Mexicali Spaghetti Bake

Name: Mexicali Spaghetti Bake
Ingredients: 1 (8 oz.) box ready cut spaghetti; 1 large onion, minced; 1 (No. 2 1/2) can tomatoes (3 1/2 c.); 1 (No. 2 size) can cream-style corn (2 1/2 c.); 1 Tbsp. salt; 2 tsp. chili powder; 1 clove garlic, minced or dash of garlic powder; 1 lb. ground chuck; 1 large green pepper, minced; 1/4 tsp. black pepper; 1 tsp. Worcestershire sauce

11 ingredients

6 steps

Ingredients

1 (8 oz.) box ready cut spaghetti
1 large onion, minced
1 (No. 2 1/2) can tomatoes (3 1/2 c.)
1 (No. 2 size) can cream-style corn (2 1/2 c.)
1 Tbsp. salt
2 tsp. chili powder
1 clove garlic, minced or dash of garlic powder
1 lb. ground chuck
1 large green pepper, minced
1/4 tsp. black pepper
1 tsp. Worcestershire sauce

Directions

1

Cook spaghetti as package directs; drain.
2

Heat oven to 325°. Saute ground chuck until partially browned.
3

Add onions, peppers and garlic.
4

When meat is browned, add spaghetti, tomatoes, corn, salt, black pepper, chili powder and Worcestershire sauce.
5

Toss and turn into 2 1/2-quart casserole.
6

Bake 1 hour, uncovered.