Mexican Spaghetti

So you know those nights when you have nothing planned and you think...I'll make spaghetti?  Yea, last night was one of those nights.

So I started the noodles cooking and the hamburger browning.  After about 15 minutes I sent one of the kids downstairs to grab a jar of spaghetti sauce.  They report back that we don't have any.  I think, yea right?!?!?!

So I go down and check...they were right...NO SPAGHETTI SAUCE!

I look at all the jars on the shelf and try to decide what I can improvise.  Now I could have done a quick stroganoff...but hey, that didn't cross my mind.

So I grabbed a can of green enchilada sauce and think what the heck...lets try to make a sauce out of this.  

I added the Enchilada Sauce to the browned meat and then added some sour cream.

My family all raved about it.  I liked it too.  We will definitely make it again.  I think it would be good over rice also.  Give it a try and comment with how you liked it.

I dubbed it Mexican Spaghetti.

Recipe:

1-2 lbs hamburger (I did 1 for my family of 6...1 was good, but next time I would do 2 lbs)

(1) 28 oz medium hot green chili enchilada sauce (I used Las Palmas, but probably any brand would work)

1 cup sour cream (add more if you want it less spicy and less if you want more spice)

Noodles or rice, cooked

1.  Brown meat. Drain.

2.  Add enchilada sauce and heat through

3.  Add sour cream right at the end, heat through and serve immediately.

4.  Serve over cooked noodles or cooked rice.