Ingredients Jump to Instructions ↓

  1. 16 oz. uncooked spaghetti

  2. 2 tablespoons olive oil

  3. 1/2 cup chopped onion

  4. 1 medium red bell pepper, chopped

  5. 1 lb. lean ground beef

  6. 1/3 cup sugar

  7. 1 (1 1/4-oz.) pkg. Old El Paso® Taco Seasoning Mix

  8. 1 (28-oz.) can crushed tomatoes, undrained

  9. 1 (8-oz.) can tomato sauce

  10. 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

  11. 1 (4 1/2-oz.) jar Green Giant® Sliced Mushrooms, drained

  12. Grated Parmesan cheese, if desired

  13. 1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.

  14. 2. Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally. Remove from skillet. Add ground beef to same skillet; cook until thoroughly cooked, stirring frequently. Drain.

  15. 3. Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.


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