 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
From Betty Crockers Soul Food Collection... This is spaghetti with attitude and a twist, blending traditional Italian flavor with a dash of Mexican pizzazz. It's a world of great taste Ingredients:
1 (16 ounce) package spaghetti |
2 tablespoons olive oil |
1/2 cup chopped onion |
1 medium red bell pepper, chopped |
1 lb lean ground beef (at least 80%) |
1/4 cup sugar |
1 (1 ounce) package old el paso taco seasoning mix |
1 (28 ounce) can muir glen organic crushed tomatoes with basil, undrained |
1 (8 ounce) can tomato sauce |
1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, drained |
1 (4 1/2 ounce) jar green giant sliced mushrooms, drained |
grated parmesan cheese, if desired |
Directions:
1. 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.
2. 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.
|
|