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Ingredients
- A quick and easy meat sauce with a Tex-Mex twist. It goes well with long strands of pasta – linguine, spaghetti, vermicelli, or fettuccine.
- 1 Tbsp olive oil
- 1 large onion, chopped
- 12 ozs. Lean ground beef
- 1 jar (15 oz.) spaghetti sauce
- 1 can (15.5 oz chili-style chunky tomatoes
- 1 tsp ground cumin
- 1 cup frozen or canned whole kernel corn
- 4 medium size scallions, sliced thin
- 1 pound linguine, cooked and drained
- 1/3 cup grated Parmesan cheese
Preparation
Step 1
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, for 4 minutes, until lightly browned.
Crumble the beef into the skillet. Cook for 3 minutes, stirring often until no longer pink.
Add the spaghetti sauce, tomatoes, cumin, and corn. Reduce the heat to medium. Cover and simmer for 5 minutes, stirring twice, until the onion is tender. Remove the skillet from the heat.
Stir the scallions into the sauce. Toss with the hot pasta and Parmesan cheese. Serve right away.