Category : Casseroles
Author : Rita
Hits : 4753
Date : 10/02/2005
16 oz. uncooked spaghetti2 tablespoons olive oil1/2 cup chopped onion1 medium red bell pepper, chopped1 lb. lean ground beef1/3 cup sugar1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix1 (28-oz.) can crushed tomatoes, undrained1 (8-oz.) can tomato sauce1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained Grated Parmesan cheese, if desired
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.
Florida corn is available from October through June, peaking in April and June.
California corn is available from May through October, peaking in (...)
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich