Ingredients
5
oz uncooked spaghetti, broken in half
1
lb ground beef (at least 80% lean)
1
package (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 shells)
1
medium tomato, chopped (3/4 cup), if desired
2
tablespoons shredded Parmesan cheese
Preparation
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.
