1 to 2teaspoonscayenne pepper or red pepper flakes, adjust to tastes
Salt and pepperto tastes
1cupColby jack cheeseshredded off the block
Instructions
Preheat the oven to 400°F, and grease a 2.5-quart baking dish. Set aside.
Heat a large skillet over medium heat. Add the ground beef, onions, and green peppers. Cook until the ground beef is no longer pink. Remove from heat, and drain excess grease.
2 pounds ground beef, 1 cup white onion, ½ cup green bell pepper
Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper. Stir to combine.
15 ounces diced tomatoes and green chiles, 16 ounces tomato sauce, ½ cup water, 8 ounces spaghetti noodles, 1 to 2 teaspoons cayenne pepper, Salt and pepper
Simmer for 5 to 10 minutes, then transfer to the prepared baking dish. Bake for 10 minutes.
Remove from the oven, and top with cheese. Bake for an additional 10 minutes.
1 cup Colby jack cheese
Serve warm, and store leftovers in the refrigerator for up to 3 days.
Notes
*The calorie count is an approximation based on the ingredients listed in the recipe.*The recipe makes about 10 cups total.*For this recipe we used a Monterey Colby Jack cheese blend.*See the post for tips about substitutions!