DAILY RECIPE JULY : BAKED MEXICAN SPAGHETTI

Welcome a fiesta of flavor in ordinary spaghetti!


Prep Time: 30 Min
Total Time: 30 Min
Makes: 8 servings

INGREDIENTS:
1 package (16 oz) spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
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) Muir Glen® organic diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic 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


DIRECTIONS:
1. Cook spaghetti as directed on package. Drain; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add ground beef to same skillet; cook until thoroughly cooked, stirring frequently. Drain.
3. Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.