Yield: 4 Servings
Spaghetti Tacos
This dish combines two favorites: spaghetti and tacos! These big, bold Spaghetti Tacos are a fun and easy meal that's sure to bring smiles to your table.
Ingredients
- 6 oz uncooked spaghetti
- 1 lb ground Italian sausage, or lean ground beef
- 1 oz package taco seasoning
- ½ cup water
- 1 ¼ cup marinara sauce
- 1 box Old El Paso Stand ‘N Stuff taco shells, 10 shells
- 1 Roma tomato, diced
- ½ cup shredded Mexican blend cheese
- 2 tablespoons shredded parmesan cheese
- 1 teaspoon minced parsley
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Instructions
- Cook the spaghetti according to the package directions. Drain well before adding to the sauce.
- While the pasta is cooking, cook the ground sausage in a large skillet until no longer pink. Add the taco seasoning and water and stir to combine. Stir in the marinara sauce, add the spaghetti, and toss to coat.
- Stuff the shells with the spaghetti and top with tomatoes, Mexican cheese, a sprinkle of parmesan, and parsley.
- Serve immediately.
Notes
- Don't Pre-Assemble: Assemble these tacos as you need them, so the taco shells don’t get soggy.
- Super Cheesy: You can fill the tacos and serve immediately, or place them in a hot oven till the cheese has melted for an extra-cheesy experience.
- The Best Shells: Old El Paso Stand ‘N Stuff taco shells have flat bottoms, so they are easier to place on a baking sheet or plate and stuff. But you can use any taco shells you like!
- Storing: The leftover pasta and sauce can be stored in airtight containers in the refrigerator for up to seven days.
- Reheating: Reheat pasta and sauce in a covered skillet over low to medium heat, stirring occasionally and adding a splash of water if the dish seems dry.
Nutrition
Serving: 1, Calories: 691kcal, Carbohydrates: 50g, Protein: 33g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 26g, Cholesterol: 81mg, Sodium: 1819mg, Fiber: 4g, Sugar: 9g