sassy fiesta spaghetti
(2 ratings)
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.
►
(2 ratings)
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For sassy fiesta spaghetti
-
1(16 oz.) pkgspaghetti
-
1 Tbspolive oil
-
1 cchopped onion
-
1medium red bell pepper, chopped
-
1 lbground beef
-
1envelope taco seasoning mix
-
1 (28 oz.) cancrushed tomatoes, undrained
-
1/2 tspdried basil
-
1 (8 oz.) cantomato sauce
-
1 (11 oz.) canmexican-style corn, drained
-
1 (4.5 oz. cansliced mushrooms
-
grated parmesan cheese (optional)
How To Make sassy fiesta spaghetti
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT