Grab your stockpot for my meal-in-one chili and spaghetti. I’ve got a large family, and this beefy pasta takes care of everybody.
—JENNIFER TRENHAILE EMERSON, NE
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1 1 /2 pounds ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 cup water
2 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 /2 teaspoon salt
1 /2 teaspoon ground cumin
1 /2 teaspoon pepper
1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (16 ounces each) kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese
1. In a 6-qt. stockpot, cook beef and onion over medium-high heat 8-10 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
2. Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, 9-11 minutes or until pasta is tender. Stir in beans; heat through. Top servings with sour cream and cheese.
FREEZE OPTION Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
PER SERVING 1 1 /2 cups ( calculated without sour cream and cheese ) : 508 cal., 12g fat ( 4g sat. fat ) , 53mg chol., 903mg sod., 70g carb. ( 9g sugars, 9g fiber ) , 32g pro.