Sassy Fiesta Spaghetti

• 1 (16 ounce) package spaghetti
• 2 tablespoons olive oil
• 12 cup chopped onion
• 1 medium red bell pepper, chopped
• 1 lb lean ground beef (at least 80%)
• 14 cup sugar
• 1 (1 ounce) packageold el paso taco seasoning mix
• 1 (28 ounce) canmuir glen organic crushed tomatoes with basil, undrained
• 1 (8 ounce) can tomato sauce
• 1 (11 ounce) cangreen giant mexicorn whole mexicorn whole kernel corn, drained
• 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
• grated parmesan cheese, if desired

1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium heat.
3. Cook onion and bell pepper in oil 3 to 4 minutes, stirring occasionally, until tender.
4. Remove from skillet.
5. Add beef to same skillet.
6. Cook 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain.
7. Add onion and bell pepper to beef; mix well.
8. Stir in sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms.
9. Heat to boiling.
10. Reduce heat to low; simmer 5 minutes, stirring occasionally.
11. Serve over spaghetti.
12. Sprinkle with cheese.

olive oil, onion, red bell pepper, lean ground beef, sugar, packageold, canmuir glen, tomato sauce, cangreen giant mexicorn, mushrooms, parmesan cheese

Taken from www.food.com/recipe/sassy-fiesta-spaghetti-396269 (may not work)