12 oz. uncooked spaghetti or vermicelli
1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1 (15-oz.) can spicy chili beans, undrained
1 (14 1/2-oz.) can diced tomatoes with green chiles, undrained
1 (8-oz.) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
2 oz. (1/2 cup) finely shredded Cheddar cheese
1/4 cup chopped fresh cilantro, if desired

1.) Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.

2.)Meanwhile, in large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.

3.)Add chili beans, tomatoes, tomato sauce, chili powder and cumin; mix well. Bring to a boil. Reduce heat to medium-low; cook 10 to 15 minutes or until sauce is of desired consistency, stirring occasionally.

4.) Serve sauce over spaghetti. Sprinkle with cheese and cilantro.

For spicier spaghetti, use chorizo sausage for part of all of the ground beef.

One 14.5-ounce can diced tomatoes plus 2 tablespoons of canned diced green chiles can be used in place of the can of diced tomatoes with green chiles.