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Mexican Spaghetti
Sherman Cheatham, South Beloit, IL

15 oz. can dark kidney beans, drained and rinsed
15 oz. can crushed tomatoes with basil and oregano
10-3/4 oz. can tomato soup (do not add water)
1 oz. package dry salsa mix (hot)
1 tsp. garlic powder
2 pork chops, pan browned and cut into 1-inch cubes
1 cup water
1-1/4 to 1-1/2 lbs. spaghetti, cooked
2 Tbsp. butter
1/4 cup olive oil
1 cup medium cheddar cheese, shredded

Mix first 6 ingredients in a large skillet; simmer over medium-low heat until meat is tender, approximately 40 minutes. Stir occasionally to prevent sticking. Prepare spaghetti as the package directs, but be sure not to overcook. Drain and rinse well. Stir in butter and olive oil. Place spaghetti in large casserole dish and spread evenly with sauce mixture. Top with cheese and cover with foil until the cheese melts. Serves 4–6 people.

 

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