Ingredients
6
6 servings
- •1 pound ground beef
- •1 onion, chopped
- •1.5 teaspoons chili powder
- •1 teaspoon dried basil
- •0.75 teaspoon garlic powder, divided
- •1 (28 ounce) can crushed tomatoes
- •1 (6 ounce) can tomato paste
- •0.5 (8 ounce) package spaghetti, broken into 2-inch pieces
- •1 (15.25 ounce) can kidney beans, drained
- •1 cup shredded Cheddar cheese
- •1 cup sour cream
Instructions
- Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Fill the paste can with water and add. Cover bowl with plastic wrap and microwave on high for 10 minutes.
- Stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes.
- In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.
Nutritional Facts
Per 6 servings
- Calories: 493
- Carbohydrate: 44g
- Fat: 23g
- Fiber: 9g
- Protein: 30g
- Sugar: 5g
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