| 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 |
| 1. | Cook and drain spaghetti as directed on package; cover to keep warm. |
| 2. | 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. |
| 3. | 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. |
| No change. |
|
| Inspired by Bake-Off® Contest 40 recipe "Fiesta Spaghetti". |
|
| Lean ground turkey could be used instead of the ground beef. |
Nutrition Information:
510 ( 100); 12g ( 3g, 0g); 35mg; 1300mg; 78g ( 6g, 16g); 23g 25%; 40%; 2%; 25% 3 ; 2 ; 1 ; 1 1/2 ; 1/2 5