Tex-Mex Spaghetti

This is from the Woman's World magazine found at supermarket check-out counters.  But I tweaked a few items I thought made it better.

​

My stepson is a chef in a large city (no names here) and he reassured me that if you alter three items in a recipe then you can claim it as your own.  There is nothing new under the sun, you know! 

​

But giving credit to the magazine anyway just to feel ethical.  And legal.

​

This dish is great anytime but especially on a cold winter night.  

​

​

1   large onion chopped

1   can 15 oz. Hormel Chili No Beans

1   can 14.5 oz. diced tomatoes with Italian spices

1   can Rotel tomatoes with green chilies

1   small can tomato sauce

8   oz. spaghetti

​

​

Cook pasta to al dente or however you like but not mushy in a large pot or deep skillet.

​

Saute onion in a little oil in a largish saucepan.  Then stir in the chili and tomatoes with juices and a the tomato sauce.  Cook stirring occasionally until thickened a little.

​

Pour the chili tomato sauce over the drained pasta and toss til all coated. 

 

Sprinkle with Parmesan-Reggio cheese, either powdered or grated chunk.

​

The Hormel No Bean chili has some heat but not enough to scorch your throat.

​

This dish goes well with garlicky Texas toast and, of course, a light beer.

​

Yeeehawww anyone?  

​

​