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
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
- 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.
- Boil for 6 minutes.
- 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.
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