Sassy Fiesta Spaghetti

Kimberly Kay


This is a recipe that I adapted from Betty Crocker; it's spaghetti with a little Mexican twist.

The original recipe called for sugar, but I omitted this, because it didn't appeal to me.

The original recipe also called for organic crushed tomatoes with basil; but I used regular crushed tomatoes and added 1/2 teaspoon of basil.

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★★★★★ 2 votes
30 Min
30 Min


1(16 oz.) pkg
1 Tbsp
olive oil
1 c
chopped onion
medium red bell pepper, chopped
1 lb
ground beef
envelope taco seasoning mix
1 (28 oz.) can(s)
crushed tomatoes, undrained
1/2 tsp
dried basil
1 (8 oz.) can(s)
tomato sauce
1 (11 oz.) can(s)
mexican-style corn, drained
1 (4.5 oz. can(s)
sliced mushrooms
grated parmesan cheese (optional)


1Cook and drain spaghetti according to package directions.
2In a 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.
3Add beef to skillet; cook 8 to 10 minutes, stirring frequently until cooked through; drain off excess fat.
4Add onion and bell pepper to beef; mix well; stir in taco seasoning, tomatoes, basil, tomato sauce, corn and mushrooms; heat to boiling.
5Reduce heat to low; simmer 5 minutes, stirring occasionally.
6Serve over spaghetti, sprinkle with Parmesan cheese, if desired.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Mexican
Other Tag: Quick & Easy