Fiesta Spaghetti Tacos

  • Prep 25 min
  • Total 25 min
  • Servings 5

Ingredients

  • 5 oz uncooked spaghetti, broken in half
  • 1 lb ground beef (at least 80% lean)
  • 1 packet (1 oz) Old El Paso™ 25% 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 Count)
  • 1 medium tomato, chopped (3/4 cup), if desired
  • 2 tablespoons shredded Parmesan cheese

Steps

  • 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.

  • Want to switch up this Fiesta Spaghetti Tacos recipe? If you or your little ones like corn, try adding 1 cup frozen whole kernel corn in with the pasta sauce. Cook about 5 minutes or until hot.

Nutrition Facts

Serving Size: 2 Tacos
Calories
480
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
36%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
790mg
33%
Potassium
430mg
12%
Total Carbohydrate
52g
17%
Dietary Fiber
5g
21%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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