A harvest meal with a little bit of spice

Tomato plants are prolific, their fruit can be canned, cooked or eaten fresh, and they are a source of vitamin C, making tomatoes the most popular plant in home gardens. (Photo courtesy of K-State Research and Extension.)

Cheesy Southwest Spaghetti

From the Kitchen of: Wayne Edelman – Farmer from Bern, Kansas

Servings: 8-10

Total Time: 30 minutes 

I enjoy making this as it is fast and delicious. Modified this recipe after seeing it in a farm magazine to suit my taste. The rest of the family liked it too. You only need a fork to eat it. Pair with bread or rolls and fruit or small desserts. 

Ingredients:

1 lb. ground beef

1/2 cup onion, chopped

14.5 oz. can of diced tomatoes with green chiles

6 oz. can of tomato paste

3 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp salt

1/2 cup of water

4 cups of shredded sharp cheddar cheese

1 lb. package of thin spaghetti

Instructions:

Cook beef and onions, drain off fat. Add tomatoes and tomato paste, stir well. Cook spaghetti according to package directions in a 10- to 12-quart pot. Drain well, add meat and mix well. Add the water and slowly add cheese. Heat thoroughly. Serve with Parmesan cheese.

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