Mex-Italian Cuisine: Fiesta Spaghetti Tacos!
by Tyler Henson
When it comes to food, I’m pretty indecisive - everything sounds good to me, all the time. For example, two of my favorite dishes are spaghetti and tacos.
Rather than trying to figure out which one to make for dinner last night, I decided to just make them both and see what happens. MAGIC! That’s what. Here's the recipe I used:
Fiesta Spaghetti Tacos*
Prep Time: 25 minutes
Start to Finish: 25 minutes
Makes 5 servings (2 tacos each)
5 oz. uncooked spaghetti, broken in half
1 lb. lean 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 taco shells (10 shells)
1 medium tomato, chopped 3/4 cup), if desired
2 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 ½ cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.
Variation - to make it a little bit healthier, I used whole grain spaghetti noodles and extra-lean ground turkey instead.
Also, as a force of habit, I added 1 clove garlic and 2 tablespoons of teriyaki sauce to the meat for added flavor. Garlic and teriyaki are my staples and go in almost everything I cook… literally!
For the side, I just used a handful of field-greens, topped with some Parmesan cheese, and used a fat-free Zesty Italian dressing.
*Recipe provided by Old El Paso
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