8 oz uncooked
spaghetti
1 pound lean ground
beef
1 medium onion,
chopped
1/4 tsp. salt
1/8 tsp. black
pepper
1 can (15 oz) chili with beans
1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained
1 1/2 cups (6 oz)
shredded sharp Cheddar cheese, divided
1/2 cup sour cream
1 1/2 tsp. chili
powder
1/4 tsp garlic
powder
Preheat oven to
350F. Cook pasta according to package directions. Drain and place in prepared
dish. Meanwhile, place beef and onion in large skillet; season with salt and
pepper. Brown beef over medium-high heat until beef is no longer pink. Drain.
Stir in chili, tomatoes with juice, 1-cup cheese, sour cream, chili powder and
garlic powder. Add chili mixture to pasta; stir until pasta is well coated.
Sprinkle with remaining 1/2-cup cheese. Cover tightly with foil and bake 30
minutes or until hot and bubbly. Let stand 5 minutes before serving.