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package (16 oz) spaghetti
tablespoons olive oil
medium onion, chopped (1/2 cup)
medium red bell pepper, chopped (1 cup)
lb lean (at least 80%) ground beef
package (1 oz) Old El Paso™ taco seasoning mix
can (28 oz) crushed tomatoes, undrained
can (8 oz) Muir Glen™ organic tomato sauce
can (11 oz) whole kernel corn with red and green peppers, drained
jar (4.5 oz) sliced mushrooms, drained
Shredded cheddar cheese, if desired
Cook and drain spaghetti as directed on package.
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; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
Return onion and bell pepper to skillet. 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.
Serve with Pillsbury® breadsticks and a tossed salad with Italian dressing.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
3 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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