Cowboy Beef and Bean Pasta

Name: Cowboy Beef and Bean Pasta
Total time: 30 min
Ingredients: 450g ground beef; 1 onion, chopped; 1.5 teaspoons chili powder; 1 teaspoon dried basil; 0.75 teaspoon garlic powder, divided; 1 (800g) can crushed tomatoes; 1 (170g) can tomato paste; 225g spaghetti, broken into 5cm pieces; 1 (425g) can kidney beans, drained; 1 cup shredded Cheddar cheese; 1 cup sour cream

Saddle up for a quick and delicious pasta dish with a southwest twist!

30 min

easy

493kcal

calories

44g

carbohydrates

82mg

cholesterol

23g

fat

fiber

30g

protein

12g

saturated fat

735mg

sodium

sugar

unsaturated fat

Dinner American Southwest

Ingredients

450g ground beef

1 onion, chopped

1.5 teaspoons chili powder

1 teaspoon dried basil

0.75 teaspoon garlic powder, divided

1 (800g) can crushed tomatoes

1 (170g) can tomato paste

225g spaghetti, broken into 5cm pieces

1 (425g) can kidney beans, drained

1 cup shredded Cheddar cheese

1 cup sour cream

Directions

Step 1

In a large microwave-safe bowl, crumble the ground beef. Cook on high for 3 minutes, then drain the fat. Stir in the onion, chili powder, basil, 1/2 teaspoon garlic powder, crushed tomatoes, and tomato paste. Fill the paste can with water and add. Cover the bowl with plastic wrap and microwave on high for 10 minutes.

Step 2

Stir the broken spaghetti into the meat mixture, then re-cover with plastic 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 the kidney beans, re-cover, and let stand for 5 minutes.

Step 3

In a separate bowl, combine the Cheddar cheese, sour cream, and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until the cheese is melted. Serve the cheese and sour cream mixture over the spaghetti and beef mixture.