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South of the Border Spaghetti

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South of the Border Spaghetti

1 pound ground beef

1/2 pound JC Potters sausage

1/2 green pepper, chopped

1/2 red or yellow pepper, chopped

1 can black beans, drained and rinsed

1 can rotel tomatoes

1 can fire roasted tomatoes

1 cup fresh or frozen corn

1 teaspoon taco seasoning

1 package spaghetti, cooked according to package grated mexi cheese blend

In a large skillet, saute the ground beef and sausage till cooked through. Drain and rinse well to remove any excess oil. Return the meat to the skillet. Add in the peppers, onion, black beans, rotel tomatoes fire roasted tomatoes and corn. Sprinkle with taco seasoning and cook till veggies are tender. Stir in the cooked spaghetti and cook just till everything is warmed through. Serve with a sprinkling of mexi cheese.

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