Spaghetti Tacos
Recipe from Old El Paso

Kids will race home from a long day at school when they know they're having spaghetti tacos for dinner!


Spaghetti Tacos

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Ingredients
  • 5  ounces
    uncooked spaghetti, broken in half
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  • 1  pound
    lean (at least 80%) ground beef
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  • 1  package
    (1 ounce) Old El Paso® 40% less-sodium taco seasoning mix
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  • 1/2  cup
    water
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  • 1 1/4  cups
    tomato pasta sauce (any variety)
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  • 1  box
    (4.7 ounces) Old El Paso® Stand N Stuff® taco shells (10 shells)
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  • 1  medium
    tomato, chopped (3/4 cup), if desired
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  • 2  tablespoons
    shredded Parmesan cheese
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Directions
1.
Cook spaghetti as directed on package; drain.
2.
Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
3.
Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.

Tips:
If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.
Nutrition information
1 Serving (2 Tacos): Calories 500 (Calories from Fat 180), Total Fat 20g (Saturated Fat 7g, Trans Fat 1/2g), Cholesterol 60mg; Sodium 880mg; Total Carbohydrate 56g (Dietary Fiber 3g, Sugars 6g), Protein 24g; Percent Daily Value: Vitamin A 8.00%; Vitamin C 4.00%; Calcium 8.00%; Iron 20.00%; Exchanges: 3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 4 Percent Daily Values are based on a 2,000 calorie diet
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