Mexican Skillet Spaghetti

This recipe started with a recipe from America's Test Kitchen Family Favorites. And then I adjusted it. A lot. And it was delicious.

You could make this vegan by eliminating the cheese and sour cream. I liked it with that stuff, but it's good without it too. And you could add a couple of cups of beans to the recipe too. I threw in some fat free refried beans with the leftovers...yummy!

Mexican Skillet Spaghetti
8 ounces whole wheat spaghetti: 0.65
2 T. canola oil, divided: 0.07
1 onion, diced: 0.30
1 small bell pepper, diced: 0.30
1 stalk celery, diced: 0.05
2 cloves garlic: 0.10
1/2 an ice cube pureed chipotle in adobo: 0.20
2 cups crushed tomatoes: 0.38
1.5 cups water or vegetable broth
1/2 tsp cumin: 0.02
salt and pepper to taste
2 oz cheddar cheese, shredded: 0.34
sour cream for topping
Total: $2.41 for 4 servings, $0.60 per serving.

Heat 1 T. oil over medium heat in nonstick skillet. Toast spaghetti until it starts to brown, remove to a plate.

Heat other T. oil. Saute onion, celery, pepper until soft, 6-10 min. Add garlic and cumin, stir and fry for about a minute.

Add tomatoes, water, chipotle, salt and pepper, and pasta. Stir to combine. Bring to a boil. Reduce heat, cover, and cook, stirring occasionally, for about 15 min or until pasta is cooked.

Top with cheese. Serve with kale chips. Or whatever.