Sassy Fiesta Spaghetti

By CindyBrown

Ingredients

• 1 package (16 oz) spaghetti
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 medium red bell pepper, chopped
• 1 lb lean (at least 80%) ground beef
• 1/4 cup sugar
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained
• 1 can (8 oz) tomato sauce
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• Grated Parmesan cheese, if desired

Details

Servings 8

Preparation

Step 1

Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.