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Mexican-Style Spaghetti
Serves 8 |
A fun and zesty twist on a classic dish.
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Ingredients:
| 16 oz spaghetti |
| 2 tablespoons olive oil |
| 1 red bell pepper, (chopped) |
| 1/2 cup onion, (chopped) |
| 1 lb ground beef |
| 1 packet taco seasoning mix |
| 8 oz tomato sauce |
| 28 oz Italian-style tomatoes, (crushed) |
| 1/4 cup sugar |
| 5 oz mushrooms, (sliced) |
| 11 oz whole kernel corn with green and red peppers |
| Parmesan cheese, (grated,for garnish) |
Directions:
- 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; saute 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.
| Course: | Dinner |
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