• Cooking Time: 30 minutes
• Servings: 8 servings
• Preparation Time: 30 minutes
• 1 (16 oz.) package spaghetti
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 1 medium red bell pepper, chopped
• 1 lb. ground beef (I used ground sirloin)
• 1/4 cup sugar (omitted; didn't appeal to me)
• 1 envelope taco seasoning mix
• 1 (28 oz.) can crushed tomatoes with basil, undrained (used regular crushed tomatoes; added 1/2 Tbsp. of basil)
• 1 (8 oz.) can tomato sauce
• 1 (11 oz.) can Mexican-style corn
• 1 (4.5 oz.) can sliced mushrooms
• Grated Parmesan cheese (optional)

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 sugar (omitted), taco seasoning, tomatoes, 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.

This spaghetti recipe comes from Betty Crocker; it's like traditional Italian with a little Mexican twist! The recipe originally called for organic crushed tomatoes, but I used the regular kind and added a 1/2 tablespoonful of basil.