Fiesta Spaghetti

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INGREDIENTS
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  • 1 package (16 oz) spaghetti
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 medium red bell pepper, chopped
  • 1 lb lean (at least 80%) ground beef
  • 1⁄3 cup sugar
  • 1 package (1.25 oz) Old El Paso® taco seasoning mix
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, drained
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
  • Grated Parmesan cheese, if desired
METHOD
  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 or until tender, stirring occasionally. Remove from skillet. Add ground beef to same skillet; cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
  3. Add onion and bell pepper to ground 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.
(Pillsbury One-Dish Meals)

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