Fiesta Spaghetti Tacos

Fiesta Spaghetti Tacos

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

5

servings

5
oz uncooked spaghetti, broken in half
1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2
cup water
1 1/4
cups tomato pasta sauce (any variety)
1
box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells)
1
medium tomato, chopped (3/4 cup), if desired
2
tablespoons shredded Parmesan cheese
  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.
Makes 5 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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 (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*:
    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.