Tex-Mex Spaghetti

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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?