sassy fiesta spaghetti
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.
prep time
30 Min
cook time
30 Min
method
---
yield
8 serving(s)
Ingredients
- 1(16 oz.) package spaghetti
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 - medium red bell pepper, chopped
- 1 pound ground beef
- 1 - envelope taco seasoning mix
- 1 (28 oz.) can crushed tomatoes, undrained
- 1/2 teaspoon dried basil
- 1 (8 oz.) can tomato sauce
- 1 (11 oz.) can mexican-style corn, drained
- 1 (4.5 oz. can sliced mushrooms
- - grated parmesan cheese (optional)
How To Make sassy fiesta spaghetti
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Step 1Cook and drain spaghetti according to package directions.
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Step 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.
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Step 3Add beef to skillet; cook 8 to 10 minutes, stirring frequently until cooked through; drain off excess fat.
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Step 4Add onion and bell pepper to beef; mix well; stir in taco seasoning, tomatoes, basil, tomato sauce, corn and mushrooms; heat to boiling.
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Step 5Reduce heat to low; simmer 5 minutes, stirring occasionally.
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Step 6Serve over spaghetti, sprinkle with Parmesan cheese, if desired.
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