Mexican Spaghetti

Mexican Spaghetti

Another great recipe from Amy and her Cooking/Supper Club.

2 pounds ground round
1 large onion, chopped
1 (2 pound) jar spaghetti sauce with mushrooms
2 teaspoons salt
1/4 teaspoon pepper
2 (4 ounce) cans chopped mild green chilies
2 teaspoons chili powder
12 ounces vermicelli
1 pound longhorn cheddar cheese, grated

Brown meat. Add onion and cook, stirring frequently, 5 minutes. Add spaghetti sauce, salt, pepper, green chilies and chili powder. Simmer 30 minutes. Cook vermicelli & drain. Combine sauce with noodles. Layer half the noodle/sauce mixture in a 3-quart baking dish. Cover with half of grated cheese & repeat layers. Bake @ 300 degrees for 40 to 50 minutes.

NOTE: This dish is not spicy and a great change from traditional spaghetti. It does make a large quantity, but freezes well. Serve with a great salad and lots of crusty bread!