Kids will race home from a long day at school when they know they're having spaghetti tacos for dinner!
oz uncooked spaghetti, broken in half
lb lean (at least 80%) ground beef
package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
cups tomato pasta sauce (any variety)
box (4.7 oz) Old El Paso™ Stand ‘N Stuff® taco shells (10 shells)
medium tomato, chopped (3/4 cup), if desired
tablespoons shredded Parmesan cheese
Cook spaghetti as directed on package; drain.
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.
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.
If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (2 Tacos)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.