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
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1(16 oz.) pkgspaghetti
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1 Tbspolive oil
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1 cchopped onion
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1medium red bell pepper, chopped
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1 lbground beef
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1envelope taco seasoning mix
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1 (28 oz.) cancrushed tomatoes, undrained
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1/2 tspdried basil
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1 (8 oz.) cantomato sauce
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1 (11 oz.) canmexican-style corn, drained
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1 (4.5 oz. cansliced mushrooms
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grated parmesan cheese (optional)
How To Make sassy fiesta spaghetti
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1Cook and drain spaghetti according to package directions.
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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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3Add beef to skillet; cook 8 to 10 minutes, stirring frequently until cooked through; drain off excess fat.
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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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5Reduce heat to low; simmer 5 minutes, stirring occasionally.
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6Serve over spaghetti, sprinkle with Parmesan cheese, if desired.
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