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Southwestern Spaghetti

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana
Southwestern Spaghetti Recipe photo by Taste of Home

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.

Nutrition Facts

1 cup: 340 calories, 11g fat (5g saturated fat), 54mg cholesterol, 600mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

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