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.


★★★★★ 2 votes

30 Min
30 Min


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  • 1(16 oz.) pkg
  • 1 Tbsp
    olive oil
  • 1 c
    chopped onion
  • 1
    medium red bell pepper, chopped
  • 1 lb
    ground beef
  • 1
    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)

How to Make Sassy Fiesta Spaghetti


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

Printable Recipe Card

About Sassy Fiesta Spaghetti

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

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