- In large skillet over medium-high heat, combine beef and Garlic Garlic Seasoning. Cook and crumble until no longer pink, about 5-6 minutes. Drain off liquid.
- Add remaining ingredients except sour cream; stir well. Bring to a boil. Reduce heat and cover. Simmer 10-15 minutes or until spaghetti is tender, stirring occasionally.
- Remove from heat; stir in sour cream.
Serve with cheesy garlic bread.
Wine Pairing: Red Zinfandel or Chianti Classico.
Make Ahead & Freeze:
Place step 1 ingredients in a quart freezer bag. Combine tomato sauce and Garden Guacamole Starter
in a quart freezer bag. Place both bags and broken spaghetti in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Nutrition per Serving: