8 oz spaghetti
1 lb ground beef
1 medium onion, chopped
1/4 tsp salt
1/8 tsp ground black pepper
15 oz chili with beans
15 oz Italian style stewed tomatoes, undrained
1 1/2 cup, sharp Cheddar cheese, shredded, divided
1/2 cup sour cream
1 1/2 tsp chili powder
1/4 tsp garlic powder
Preheat oven to 350° F. Spray 13x9-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain and place in prepared dish.
Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper.
Brown beef over medium-high heat until beef is no longer pink, stirring to separate.
Drain fat. Stir in chili, tomatoes with juice, 1 C. cheese, sour cream, chili powder, and garlic powder.
Add chili mixture to pasta; stir until pasta is well coated. Transfer contents to baking dish. Sprinkle with remaining half C. cheese.
Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Sugar: 9g
:
Calcium: 506mg
Calories: 782kcal
Carbohydrates: 66g
Cholesterol: 155mg
Fat: 35g
Fiber: 8g
Iron: 9mg
Potassium: 1276mg
Protein: 52g
Saturated Fat: 19g
Sodium: 1362mg
Vitamin A: 1516IU
Vitamin C: 12mg
