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Fiesta Spaghetti




Source of Recipe


Pillsbury Bake Off


Recipe Introduction


Michele C. Santos
Austin, Texas
Finalist in the 02 Bake-Off® Contest


List of Ingredients




16 oz. uncooked spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 lb. lean ground beef
1/3 cup sugar
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

Recipe



Prep Time: (Ready in 30 Minutes)

1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2. 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.
3. 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.

8 servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/8 of Recipe
Calories 490 Calories from Fat 120

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% DAILY VALUE
Total Fat 13 g 20 %
Saturated 4 g 20 %
Cholesterol 35 mg 12 %
Sodium 1050 mg 44 %
Total Carbohydrate 72 g 24 %
Dietary Fiber 4 g 16 %
Sugars 17 g
Protein 22 g

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Vitamin A 30 % Vitamin C 40 %
Calcium 10 % Iron 25 %

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DIETARY EXCHANGES: 3 Starch, 1 1/2 Fruit, 1 Vegetable, 1 1/2 Medium-Fat Meat, 1/2 Fat
OR 4 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Medium-Fat Meat, 1/2 Fat