Recipes
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Archive »Editors' Picks
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Fiesta Spaghetti Tacos |
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| Prep Time: | 25 minutes |
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| Ingredients: | 5 servings (2 tacos each) 5 ounces uncooked spaghetti, broken in half 1 pound lean (at least 80 percent) ground beef 1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix 1/2 cup water 1-1/4 cups tomato pasta sauce (any variety) 1 box (4.7 ounces) Old El Paso Stand 'N Stuff taco shells (10 shells) 1 medium tomato, chopped (3/4 cup), if desired 2 tablespoons shredded Parmesan cheese |
| 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. Variation: If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot. |
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| Source URL: | Old El Paso |
