16 oz. uncooked spaghetti 2 tablespoons olive oil 1/2 cup chopped onion 1 medium red bell pepper, chopped 1 lb. lean ground beef 1/3 cup sugar 1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix 1 (2z.) can crushed tomatoes, undrained 1 (z.) can tomato sauce 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained Grated Parmesan cheese, if desired
Instructions:
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.
z.) can crushed tomatoes, undrained
