Chili Spaghetti

1 lb lean ground beef

1 packet (1.25 oz) chili seasoning

1 can (15 oz) tomato sauce

1 can kidney beans, undrained

8 oz spaghetti, cooked according to package
directions and kept warm

1 cup (4oz) shredded cheese

Cook ground beef in large skillet until crumbled and

no longer pink; drain.

Stir in seasoning, tomato sauce and beans. Bring

to a boil, reduce heat and cover. Simmer for 10 minutes.

Serve over hot pasta; sprinkle with cheese and serve.