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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) Green Giant™ Mexicorn® whole kernel corn with red and green peppers, drained
jar (4.5 oz) Green Giant™ 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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