"This is spaghetti with an attitude and a twist, blending traditional
Italian flavor with a dash of Mexican pizzazz! "
1 package (16-oz) spaghetti
2 TBSP olive oil
1 / 2 cup chopped onion
1 medium red pepper, chopped
1 lb. lean 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
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 for 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, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5
minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese, if desired.
Substitution:
Lean ground turkey could be used instead of the ground beef.