Baked Chili Spaghetti
Serving Size / Yield
- 8 oz Uncooked Spaghetti
- 1 lb Ground Beef
- 1 Medium Onion, chopped
- ¼ tsp of Salt
- ⅛ tsp of Black Pepper
- 1 15 oz can Vegetarian Chili With Beans
- 1 14½ oz can Italian-style Stewed Tomatoes, undrained
- 1½ cup of Shredded Cheddar Cheese
- ½ cup of Sour Cream
- 1½ tsp of Chili Powder
- ¼ tsp of Garlic Powder
Start by preheating the oven to 350 degrees.
Use a 9x13 baking dish and grease the inside.
Cook spaghetti, drain, and place inside the dish.
Brown beef in a skillet with the onions on medium heat. Drain fat.
Add chili, tomatoes with juice, 1 cup of cheese, sour cream, chili powder and garlic powder to the skillet.
Coat the pasta with the chili texture from the skillet.
Use the remaining 1/2 cup of cheese to put over the pasta. Cover up with aluminum foil and bake for 30 minutes or until it is hot and bubbly.