1 tbsp. fat
2 chopped onions
1 bell pepper, chopped
1 jalapeno pepper, chopped
3 cloves garlic, minced
1 lb. ground beef, chicken or turkey
1 can tomatoes
3 tbsp. chili powder
1/4 tsp. cayenne pepper
4 drops Tabasco sauce
1 c. chicken broth
4 oz. sliced mushrooms, drained
1 sm. can English peas, drained
1 sm. can whole kernel corn, drained
Salt and pepper to taste
8 to 12 oz. spaghetti, broken into small pieces
2 c. grated low fat cheese, optional

Melt fat, cook onions, peppers and garlic, but do not brown. Add ground meat and cook until gray, not brown. Add tomatoes, chili powder, cayenne, Tabasco and chicken broth. Cover and cook over slow heat for 30 minutes. Cook pasta, drain, set aside.

To meat mixture, add mushrooms, peas, corn, salt and pepper. Add cooked pasta to sauce and blend well. Fill large, greased baking dish 1/2 full, cover with half the cheese, then the rest of the pasta mixture, and cover with remaining cheese. Bake 20 to 30 minutes in preheated 350 degree oven. Serves 8 to 12. Freezes well.