SASSY FIESTA SPAGHETTI

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 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
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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.
High Altitude (3500-6500 ft): No change.