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Mexican-Style Spaghetti

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size: 8 Preparation Time :0:00
Categories: Pasta


2 pounds ground beef
2 medium onions --chopped
1 medium green pepper --chopped
3 cloves garlic --minced
29 ounces tomato puree
15 1/2 ounces kidney beans -- rinsed and drained
1 cup water
1/4 cup fresh parsley --chopped
2 Tablespoons chili powder
1 teaspoon each: ground cumin, dried marjoram, dried oregano, salt
1/4 teaspoon cayenne pepper
12 ounces spaghetti -- cooked and drained


1 In a Dutch oven, brown beef, onions, green pepper and garlic; drain. Add the next 10 ingredients and mix well. Cover and simmer for 2 hours, stirring occasionally. Serve over spaghetti.

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