Mexican Spaghetti Sauce

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   In large non-stick skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Using a slotted spoon, remove beef mixture to several layers of white paper towels. Let stand for 1 minute. Blot top with of beef with additional white paper towels. Transfer beef mixture to fine mesh strainer over a 1 1/2 quart bowl. Pour hot water over beef. Drain for 5 minutes. In large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chiles, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil, reduce heat, simmer uncovered for 10 to 15 minutes. Serve over spaghetti.

* Per serving · 4 servings · Values may vary.

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