Fiesta Spaghetti Recipe

Fiesta Spaghetti Recipe

  • 16 ounces uncooked spaghetti
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 medium red bell pepper, chopped
  • 1 pound lean ground beef
  • 1/3 cup sugar
  • 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
  • 1 (28 ounce) can Progresso® crushed tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
  • 1 (4.5 ounce) jar Green Giant® Sliced Mushrooms, drained
  • Grated Parmesan cheese (optional)
  1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
  2. Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally. Remove from skillet. Add ground beef to same skillet; cook until thoroughly cooked, stirring frequently. Drain.
  3. Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.
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