Mexican Spaghetti

MEXICAN SPAGHETTI

  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 can (29 ounces) tomato puree
  • 1 can 14oz tomatoes (chopped)
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 cup water
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, optional
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 package (12 ounces) spaghetti, cooked and drained

In a Dutch oven, brown beef, onions, green pepper and garlic; drain. Add the next 10 ingredients and mix well. Cover and simmer for 2 hours, stirring occasionally. Serve over spaghetti. serves 8.