comes straight from the betty crocker cookbook....if you don't have it, get it, it's a GREAT cookbook....one of the essentials.... so...anyway, here's the recipe, i actually used two 14.5 oz. cans of tomatoes with chilies instead of the suggested two 10 oz. cans......and i added more chili powder and more spaghetti than suggested...it was really good and i can't wait to eat the leftovers..... 1 tablespoon vegetable oil 1 large onion, chopped 1 green bell pepper, chopped 3 cups water 1/2 cup taco sauce 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 cans (10 ounces each) diced tomatoes and green chilies, undrained (i used some yummy organic fire roasted tomatoes and green chilies) 4 ounces uncooked spaghetti, broken into thirds 1 can (15 to 16 ounces) pinto beans, rinsed and drained Sour cream, if desired Jalapeno peppers, if desired Heat oil in 4-quart Dutch over over medium-heat. Cook onion and bell pepper in oil for 3 to five minutes, stirring occasionally, until crisp-tender. Stir in water, taco sauce, chili powder, salt, cinnamon and tomatoes. Heat to boling; reduce heat to medium-low. Simmer uncovered for about 5 minutes, stirring occasionally. 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 jalapeno peppers.