Ingredients:
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
Assembly:
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.
Serving Day:
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
Delicious! Some critics had complaints about it being too sweet, or not wanting the mushrooms and peppers, but it was a delicious meal that even the picky critics enjoyed! Ella had no complaints about her plain butter noodles. :) Thanks Susan!
ReplyDeleteWe all loved it, Susan. Kids ate all the fun ingredients without complaint. Thank you! Great leftovers too over macaroni noodles.
ReplyDeleteI left this for my mother to serve while she was watching the kids so I didn't get to try it, but the kids all said it was really good.
ReplyDeleteWe really liked this meal. It was a nice change from traditional spaghetti.
ReplyDelete