1 pound lean ground round
1 packet (1.25 ounce) chili seasoning
1 can diced tomatoes (14.5 ounce)
1 can (8 ounces) tomato sauce
1 can (15 to 16 ounce) kidney beans, undrained
8 ounces spaghetti, cooked according to package and kept warm
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
Cook ground round in large skillet until crumbled and no longer pink; drain if necessary.
Stir in seasoning, diced tomatoes, tomato sauce and beans. Bring to a boil, reduce heat and cover. Simmer for ten minutes.
Serve over hot pasta; sprinkle with reduced fat cheese.