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Prep Time25min
Total25min
Servings5
Ingredients8
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Ingredients
5
oz uncooked spaghetti, broken in half
1
lb ground beef (at least 80% lean)
1
packet (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 Count)
1
medium tomato, chopped (3/4 cup), if desired
2
tablespoons shredded Parmesan cheese
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Instructions
Step
1
Cook spaghetti as directed on package; drain.
Step
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.
Step
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.
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Want to switch up this Fiesta Spaghetti Tacos recipe? If you or your little ones like corn, try adding 1 cup frozen whole kernel corn in with the pasta sauce. Cook about 5 minutes or until hot.
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