Ingredients
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) whole kernel corn with red and green peppers, drained
1
jar (4.5 oz) sliced mushrooms, drained
Grated Parmesan cheese, if desired
Preparation
Cook and drain spaghetti as directed on package; cover to keep warm.
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.
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.
