Southwestern Spaghetti

Ingredients
1 pound spaghetti, or other pasta
1 cup milk
2 eggs, beaten
2 pounds ground beef
2 medium onions, chopped
2 medium red bell peppers, chopped
4 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
¹⁄₂ teaspoon pepper
32 ounces tomato sauce
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded

Instructions
1. Heat oven to 425*F. 

2. Bring large pot (or Dutch oven) of salted water to boil over high heat.  Cook pasta 2 minutes less than directed on packaging. Drain well. 

3. Combine pasta, milk and eggs in Dutch oven. 

4. Brown ground beef, onion, bell pepper, and garlic in large skillet over medium heat.  Drain if necessary and return to skillet.  Add chili powder, cumin, oregano, salt and pepper.  Cook, stirring, 2 minutes.  Stir in tomato sauce and cook 5 minutes. 

5. Spread meat sauce over pasta.  Top with cheese and place in oven.  Bake 10 minutes or until cheese is melted and bubbling. 

Comments
This recipe is from Blog Chef.  The guys really enjoyed it but I wasn’t super enthused.  It had potential, but I believe I’d make some changes in the future.  First off, I’d use a pasta shape that’s easier to stir, like penne.  Then I’d reduce the meat to 1 pound and add some black beans, corn, or some frozen southwest veggie blend that contained black beans and corn.  I think those changes would make the dish quite a bit better.

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