Serves: 4

1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.

2. Stir in water, taco sauce, chili powder, salt, cinnamon and tomatoes. Heat to boiling reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.

3. Stir in spaghetti and beans. Heat to boiling reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally, until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.

NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 315 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 67g (Dietary Fiber 15g) Protein 15g % DAILY VALUE: Vitamin A 10% Vitamin C 44% Calcium 12% Iron 28% DIET EXCHANGES: 4 Starch 1 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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