Fiesta Spaghetti

by Elaine Ocang

Fiesta Spaghetti

Ingredients

1. 16 ounces uncooked spaghetti

2. 2 tablespoons olive oil

3. 1/2 cup chopped onion

4. 1 medium red bell pepper, chopped

5. 1 pound lean ground beef

6. 1/3 cup sugar

7. 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix

8. 1 (28 ounce) can Progresso(R) crushed tomatoes, undrained

9. 1 (8 ounce) can tomato sauce

10. 1 (11 ounce) can Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers, drained

11. 1 (4.5 ounce) jar Green Giant(r) Sliced Mushrooms, drained

12. Grated Parmesan cheese (optional)

Procedure

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

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.

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.

Yield: 8 servings

Â· Calories: 478 kcal

Â· Carbohydrates: 68 g

Â· Dietary Fiber: 4 g

Â· Fat: 13 g

Â· Protein: 21 g

Â· Sugars: 16 g