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 min
  • total time 25 min
  • ingredients 8
  • servings 5

Ingredients

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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (2 Tacos)
    Calories
    500
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    8%;
    Iron
    20%;
    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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