Chili Spaghetti

Chili Spaghetti

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 package (7 ounces) spaghetti
1 1/4 cups shredded Cheddar cheese (5 ounces)

Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.

Stir in tomatoes, beans, tomato sauce, chili powder and salt, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you’d like.

Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Makes 5 servings