• 1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
• 1 (28-oz.) can crushed tomatoes, undrained
• 1 (8-oz.) can tomato sauce
• 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
• 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
• Grated Parmesan cheese, if desired
Instructions
Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally. Remove from skillet. Add ground beef to same skillet; cook until thoroughly cooked, stirring frequently. Drain.
Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.
