Make two meals on the cheap and on the quick. What could be better?

Ingredients:

• 150 g spaghetti, uncooked (enough for two or cook more and freeze the rest in a freezer-safe resealable bag or container)
• 1 lb. extra lean ground beef
• 2 cups chopped onions
• 4 garlic cloves, minced
• 2 (19 oz.) cans Italian-style stewed tomatoes, undrained
• 1 small can tomato paste
• 4 Tbsp. Zesty Italian Salad Dressing
• 1/4 cup Parmesan cheese
• 1 can (19 oz.) kidney beans
• 1/2 cup salsa
• 1 Tbsp. chili powder
• 1/4 cup Tex Mex shredded cheese

Directions:

Cook pasta as directed on package.

Meanwhile, combine meat, onions, and garlic in large non-stick skillet; cook on medium heat until onions are crisp-tender, stirring frequently, and meat is well-browned. Stir in tomatoes, tomato paste and dressing. Bring to a boil; cover. Reduce heat to medium-low; simmer 5 minutes or until heated through, stirring occasionally.

Drain pasta; place in large serving bowl. Add meat sauce; mix lightly. Sprinkle with the Parmesan cheese. Serve 2.

With remaining meat sauce stir in drained kidney beans, salsa, and chili powder. Heat through. Cool completely to put in the freezer for another day or refrigerate overnight for the next meal. Top with shredded cheese when ready to serve.

Source: http://www.kraftcanada.com

By sooz from Toronto, ON