5 ounces uncooked spaghetti, broken in half
1 pound lean (at least 80 percent) ground beef
1 package (1 ounce) taco seasoning mix
1/2 cup water
1 1/4 cups tomato pasta sauce (any variety)
1 box (4.7 ounces) stand ’n stuff taco shells (10 shells)
1 medium tomato, chopped, optional
2 tablespoons shredded Parmesan cheese
Cook spaghetti according to package directions; drain.
Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat for 5 to 7 minutes, or until thoroughly cooked, stirring frequently; drain. Stir in taco seasoning mix and water. Heat to boiling, then reduce heat and simmer, uncovered, for 3 to 4 minutes, or until thickened. Stir in pasta sauce and cook over medium heat until hot. Stir in cooked spaghetti.
Heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each shell. Top with tomato and Parmesan. Yields 5 servings.
Note: If desired, add 1 cup frozen whole-kernel corn in the with the pasta sauce, and cook for 5 minutes or until hot.
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