Mexican Spaghetti Sauce

Name: Mexican Spaghetti Sauce
Ingredients: 1 lb. ground beef; 3/4 c. chopped onion; 4 c. hot water (150 to 160 degrees); 1 (26 oz.) jar meatless spaghetti sauce; 1 (15 oz.) can black beans, rinsed and drained; 1 (14.5 oz.) can diced tomatoes; 1 c. frozen yellow and white corn, thawed; 1 c. salsa; 1 (4 oz.) can chopped green chiles; 1 Tbsp. chili powder; 1/4 tsp. salt; 1/4 tsp. pepper; hot cooked spaghetti

13 ingredients

1 steps

Ingredients

1 lb. ground beef
3/4 c. chopped onion
4 c. hot water (150 to 160 degrees)
1 (26 oz.) jar meatless spaghetti sauce
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes
1 c. frozen yellow and white corn, thawed
1 c. salsa
1 (4 oz.) can chopped green chiles
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
hot cooked spaghetti

Directions

1

In large non-stick skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Using a slotted spoon, remove beef mixture to several layers of white paper towels. Let stand for 1 minute. Blot top with of beef with additional white paper towels. Transfer beef mixture to fine mesh strainer over a 1 1/2 quart bowl. Pour hot water over beef. Drain for 5 minutes. In large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chiles, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil, reduce heat, simmer uncovered for 10 to 15 minutes. Serve over spaghetti.