Cowboy Spaghetti

Cowboy Spaghetti For the Sauce: 2 lbs. ground beef 1 large onion, chopped 1 green pepper, seeded and chopped 2 cans (15 oz. each) diced tomatoes, undrained 1 can (10 oz.) Ro-Tel tomatoes, undrained 1 can (8 oz.) tomato sauce 1 can (15 oz.) black beans, drained 3 tbsp. chili powder 1½ tsp. cumin 1 tsp. garlic powder 1 tsp. salt ½ tsp. pepper ½ tsp. onion powder ½ tsp. oregano pinch cayenne powder Spaghetti noodles Suggested toppings: Shredded Cheddar cheese, Sour Cream, Black Olives, Green Onions, Avocados, Chopped Tomatoes, Crushed Fritos In a large skillet, brown and crumble the beef with the onion and green pepper until meat is no longer pink. Drain if necessary. Add remaining “sauce” ingredients and cook over medium-low heat for 20-25 minutes, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain. To serve: Top cooked noodles with sauce and any desired toppings. Serve!