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Hi...
I made this for dinner a few nights ago...it was really good...a nice change from regular spaghetti...
Enjoy!
hugs,
peg
Sassy Fiesta Spaghetti
"This is spaghetti with an attitude and a twist, blending traditional Italian flavor with a dash of Mexican pizzazz! "
1 package (16-oz) spaghetti
2 TBSP olive oil
1 / 2 cup chopped onion
1 medium red pepper, chopped
1 lb. lean ground beef
1 / 4 cup sugar
1 package (1-oz) Old El Paso taco seasoning mix
1 can (28-oz) Muir Glen organic crushed tomatoes with basil, untrained
1 can (8-oz) tomato sauce
1 can (11-oz) Green Giant Mexicorn whole kernel corn with red and
Green peppers, drained.
1 jar (4.5-oz) Green Giant sliced mushrooms, drained
Grated Parmesan cheese, if desired
1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil for 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
3. Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese, if desired.
Substitution:
Lean ground turkey could be used instead of the ground beef.
Recipe source: Betty Crocker Recipes
http://www.bettycrocker.com/recipes.aspx/sassy-fiesta-spaghetti/883af3c1-7d90-4b1c-bd53-0066dceb1dbb
I made this for dinner a few nights ago...it was really good...a nice change from regular spaghetti...
Enjoy!
hugs,
peg
Sassy Fiesta Spaghetti
"This is spaghetti with an attitude and a twist, blending traditional Italian flavor with a dash of Mexican pizzazz! "
1 package (16-oz) spaghetti
2 TBSP olive oil
1 / 2 cup chopped onion
1 medium red pepper, chopped
1 lb. lean ground beef
1 / 4 cup sugar
1 package (1-oz) Old El Paso taco seasoning mix
1 can (28-oz) Muir Glen organic crushed tomatoes with basil, untrained
1 can (8-oz) tomato sauce
1 can (11-oz) Green Giant Mexicorn whole kernel corn with red and
Green peppers, drained.
1 jar (4.5-oz) Green Giant sliced mushrooms, drained
Grated Parmesan cheese, if desired
1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook onion and bell pepper in oil for 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add beef to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
3. Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese, if desired.
Substitution:
Lean ground turkey could be used instead of the ground beef.
Recipe source: Betty Crocker Recipes
http://www.bettycrocker.com/recipes.aspx/sassy-fiesta-spaghetti/883af3c1-7d90-4b1c-bd53-0066dceb1dbb