Ingredients
6
6 servings
- •1 (8 ounce) package spaghetti
- •1 pound ground beef
- •1 small onion, chopped
- •2 cloves garlic, minced
- •1 (15.5 ounce) can kidney beans, rinsed and drained
- •1 (14.5 ounce) can diced tomatoes
- •1 (8 ounce) can tomato sauce
- •1 (4 ounce) can mushroom stems and pieces, drained (Optional)
- •⅓ cup water
- •1 (1.25 ounce) package chili seasoning mix
- •2 tablespoons grated Parmesan cheese
- •1 cup shredded sharp Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.
Nutritional Facts
Per 6 servings
- Calories: 487
- Carbohydrate: 49g
- Fat: 19g
- Fiber: 8g
- Protein: 31g
- Sugar: 6g
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