Mexican-Style Spaghetti
SERVES 8
- 1 (16 ounce) package spaghetti
- 2 tablespoons olive oil
- 1 small red bell pepper, chopped
- ½ cup chopped onion
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can Italian-style crushed tomatoes
- ¼ cup sugar
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 (11 ounce) can whole kernel corn with green and red peppers, drained
- Grated Parmesan cheese, for garnish
- Cook spaghetti according to package directions; drain then cover to keep warm.
- While spaghetti cooks, heat oil in a 12-inch skillet set over medium heat. Add bell pepper and onion; sauté for about 4 minutes, stirring occasionally, until pepper and onion are tender. Remove from skillet.
- Add ground beef to skillet and cook for about 10 minutes, stirring occasionally, until cooked through. Drain then return to skillet.
- Add pepper and onion back into skillet, along with taco seasoning mix, tomato sauce, tomatoes, sugar, mushrooms and corn. Heat ingredients to boiling then reduce heat. Simmer for about 5 minutes, stirring often.
- Serve with cooked spaghetti and Parmesan cheese.
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