sassy 'fiesta spaghetti

Contributed By: Doug Lawford


"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.

Helpful Hints:


Lean ground turkey could be used instead of the ground beef.

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