Ingredients
1
package (16 oz) spaghetti
2
tablespoons olive oil
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (1 cup)
1
lb lean (at least 80%) ground beef
1/3
cup sugar
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (28 oz) crushed tomatoes, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
jar (4.5 oz) sliced mushrooms, drained
Shredded cheddar cheese, if desired
Preparation
Cook and drain spaghetti as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
Return onion and bell pepper to skillet. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.
