Sassy Fiesta Spaghetti

 

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® SteamCrisp® 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.