Description
Hearty spaghetti made with ground beef, vegetables, creamy tomato sauce, and cheddar cheese—perfect for feeding a crowd or enjoying comforting leftovers.
Ingredients
- 16 oz spaghetti pasta
- 1 lb ground beef (80/20 blend recommended)
- 1 medium yellow onion, diced small
- 1 medium green bell pepper, diced
- 3 fresh garlic cloves, minced
- 14.5 oz canned diced tomatoes, with juice
- 10.5 oz cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 cup frozen sweet corn
- 1 cup frozen green peas
- 1 tablespoon chili powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup sharp cheddar cheese, freshly grated
Instructions
- Cook spaghetti in salted boiling water until al dente; drain and set aside.
- In a large skillet or pot, brown ground beef over medium heat; drain excess grease.
- Add onion and green bell pepper; cook until softened. Stir in garlic and cook briefly.
- Add diced tomatoes, cream of mushroom soup, and chicken broth; stir until smooth.
- Stir in corn, peas, chili powder, salt, and pepper.
- Simmer on low for 10–15 minutes, stirring occasionally.
- Add cooked spaghetti and toss to coat evenly.
- Stir in cheddar cheese until melted and serve warm.
Notes
- Use freshly grated cheese for smoother melting.
- Simmer sauce gently to prevent sticking.
- Adjust seasoning after sauce thickens.
- Add extra broth when reheating to loosen sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes