Chili Spaghetti Casserole

this is the recipe straight from my cook book but you can change it up.

8 ounces of uncooked spaghetti
1 pound lean ground beef
1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can (15oz) of vegetarian chili with beans
1 can (14.5oz) of Italian-style stewed tomatoes, undrained
1 1/2 cups of shredded sharp cheddar cheese, divided
1/2 cup reduced-fat sour cream
1 1/2 teaspoon of chili powder
1/4 teaspoon garlic powder

Preheat oven to 350. Spray 13x9-inch baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain and place in prepared dish. (I put them back in the pot that I cooked them in so I could mix it all really good)

Meanwhile, place beef and onion in large skillet; season with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to seperate meat. Drain fat. Stir in chili, tomatoes with juice, 1 cup of cheese, sour cream, chili powder and garlic powder.

Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining cheese.

Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Makes 8 servings.

Nikki's Hot Dog Chili

Here is a recipe from Nikki! A great summer time quick meal idea!
_____________________________

I make this and freeze half of it for a quick Friday or Saturday night I don't want to cook, but want junk food type of dinner. It is also really great on homemade nachos!

1 lb. Ground Beef (brown and drain)
1 c. water
2-3 tablespoons Chili Powder
Salt and Pepper to taste
Garlic Salt to taste

Put meat in saucepan with water. Add chili powder, salt, pepper, and garlic salt and simmer 30-45 min. Add additional water if needed.

Super Duper Chili

Anna sent us this recipe.

This is a YUMMY chili...That is sure to warm you up on those cold winter days!!

~~~~~~~~~~~~~~~~~~~~~

1 lb. bulk pork sausage
1 lb. ground beef
2 cans (15 1/2 oz) hot chili beans
1 jar (16 oz) salsa
1 can (16 oz) kidney beans (rinsed & drained)
1 can (15 oz) pinto beans (rinsed & drained)
1 can (14 /12 oz) diced tomatoes (undrained)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (8 oz) tomato sauce
8 oz velveeta (cubed)
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper

In soup kettle or dutch oven (or just a BIG saucepan is what I use), cook sausage & beef over medium heat until no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover & simmer for 30 min. or until heated through.

Yield: 14 servings

Enjoy!!