Category : Casseroles
Author : Rita
Hits : 4266
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.
Broccoli is available year-round from California, and available from Washington from June through October.
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