Ingredients

The following ingredients have 7 Servings
  • 1 pound lean ground beef
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons chili powder
  • 1 tablespoon beef bouillon
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 16 ounces uncooked spaghetti (pieces broken in half)
  • 25 ounces fire roasted diced tomatoes, with liquid (2 - 14.5 ounce cans )
  • 4 ounce can mild diced green chilies
  • 5 3/4 cups water
  • 2 cups freshly grated sharp cheddar cheese
  • shredded sharp cheddar cheese
  • diced tomatoes
  • diced avocadoes
  • chopped cilantro
  • sour cream

Instruction

  • Brown ground been and onions in a Dutch oven or large soup pot over medium high heat, crumbling beef as you cook. Drain off grease. Add garlic, beef bouillon and all seasonings and cook an additional 30 seconds over medium high heat.
  • Stir in spaghetti, tomatoes, green chilies and water. Bring to a boil then reduce heat to a simmer over medium-low heat. Cover and cook 12-15 minutes OR until pasta is al dente, stirring occasionally and replacing lid. Add additional water a little at time if water evaporates before spaghetti is cooked. Once cooked, there should be a little water remaining.
  • Remove from heat and stir in cheese a handful at a time until melted. Season with additional salt and pepper to taste. Top with desired garnishes.