Spaghetti Con Carne
Like a cross between chili con carne and spaghetti bolognese, this is a very easy and fast microwaveable one-pot meal.
Ingredients
Serves: 6
- 500g beef mince
- 1 onion, chopped
- 1 1/2 teaspoons chilli powder
- 1 teaspoon dried basil
- 3/4 teaspoon garlic powder, divided
- 810g canned crushed tomatoes
- 170g tomato paste
- 2/3 cup (170ml) water
- 250g spaghetti, broken into 5cm pieces
- 400g canned red kidney beans, drained
- 1 cup (125g) grated cheddar cheese
- 1 cup (250ml) sour cream
Directions
Preparation:10min ›
Cook:25min ›
Extra time:5min cooling ›
Ready in:40min
- Crumble the mince into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chilli powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Add the water. Cover bowl with cling wrap and microwave on high for 10 minutes.
- Stir broken spaghetti into meat mixture; re-cover with cling wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes.
- In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (6)
This was fast and good, but I doubled the spices and added a tblspoon of cocoa powder to make it a little more Cincinnati Chili style. Also did it on the stovetop just as quickly. - 07 Aug 2007 (Review from Allrecipes USA and Canada)
This is so quick and easy. I made it a bit more "mexican" by substituting rotell for the crushed tomatoes and black beans for kidney beans...yummy! - 10 Jul 2009 (Review from Allrecipes USA and Canada)
Good, good stuff! I was going to make just regular old spaghetti, then decided last minute I wanted spaghetti with a test, so I found this! I want to stress that I DID NOT make this in the microwave, though I suppose it would be okay. I just thought it would taste better after simmering on the stove for awhile. The only change I made was using ground turkey rather than ground beef. Oh, and the sauce....do not leave off the sauce. The sauce makes this, in my opinion. Yum, yum, yum! - 14 Jul 2008 (Review from Allrecipes USA and Canada)