Category : Casseroles
Author : Rita
Hits : 4675
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.
How to Select and Peel Sugar Cane
Peel the outer bark of sugar cane and eat out of hand or cut into fine strips.
Good-quality sugar cane will be firm, and the brown bark will be (...)
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