Mexighetti
by Judy Dawson
1 large onion
1 large green bell pepper
1 pound ground beef
2 cloves minced garlic
1 cup beef broth
1 14-ounce can diced tomatoes with green chile (I use Rotel)
1 cup sliced green olives with pimentos
2 teaspoons chili powder
1 8-ounce package spaghetti
1 cup grated Parmesan cheese
1 cup grated sharp cheddar cheese
Using a Good Cook Flexible Chopping Mat, chop onion and bell pepper. In a large pan or dutch oven, brown beef with onions, peppers, and garlic. Add beef broth, tomatoes, green olives, and chili powder. Cover and simmer 15 minutes. Meanwhile, cook spaghetti according to package directions. Drain and add to meat mixture. Mix well. Spread in Good Cook 13" x 9" Nonstick Cake Pan and sprinkle evenly with mixture of cheeses. Bake in 350°F oven for about 30 minutes, until cheese is melted. Serves 6 to 8. This is excellent with a salad of lettuce, tomato, and avocado.
1 cup beef broth
1 14-ounce can diced tomatoes with green chile (I use Rotel)
1 cup sliced green olives with pimentos
2 teaspoons chili powder
1 8-ounce package spaghetti
1 cup grated Parmesan cheese
1 cup grated sharp cheddar cheese
Using a Good Cook Flexible Chopping Mat, chop onion and bell pepper. In a large pan or dutch oven, brown beef with onions, peppers, and garlic. Add beef broth, tomatoes, green olives, and chili powder. Cover and simmer 15 minutes. Meanwhile, cook spaghetti according to package directions. Drain and add to meat mixture. Mix well. Spread in Good Cook 13" x 9" Nonstick Cake Pan and sprinkle evenly with mixture of cheeses. Bake in 350°F oven for about 30 minutes, until cheese is melted. Serves 6 to 8. This is excellent with a salad of lettuce, tomato, and avocado.
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