1 package (16 oz) spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 lb lean ground beef (I used 90%)
1/4 cup sugar
1 package (1 oz) Taco seasoning mix
1 can (28 oz) Crushed tomatoes with basil, undrained
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) Sliced mushrooms, drained
Grated Parmesan cheese, if desired
1. 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 to same skillet. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
2. Add onion and bell pepper to beef; mix well. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. When sauce is complete, allow it to cool and transfer to a Ziploc Freezer Bag.
Thaw sauce and heat. While heating sauce, cook spaghetti according to package directions. Serve sauce over spaghetti and top with Parmesan Cheese.
This recipe is from : http://www.bettycrocker.com/recipes.aspx/sassy-fiesta-spaghetti