Southwestern Spaghetti

Name: Southwestern Spaghetti
Ingredients: 3/4 pound lean ground beef (90% lean); 2-1/4 cups water; 1 can (15 ounces) tomato sauce; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/8 teaspoon salt; 1 package (7 ounces) thin spaghetti, broken into thirds; 1 pound zucchini (about 4 small), cut into chunks; 1/2 cup shredded cheddar cheese

10 ingredients

3 steps

Ingredients

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil.
2

Boil for 6 minutes.
3

Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.