Recipe courtesy of Hungry Girl
Episode: Crispy Crunch
iHungry Spaghetti Tacos
Total:
25 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
25 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box)
  • 2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms)
  • 2 cups canned crushed tomatoes
  • 1/2 tablespoon taco seasoning mix
  • 12 corn taco shells (flat-bottomed shells, if available)
  • 1 1/2 cup shredded fat-free Cheddar cheese
  • 2/3 cup chopped onion
  • 1 cup shredded lettuce

Directions

Break pasta in half and prepare per package instructions, about 7 minutes. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes. Drain the pasta and add it to the skillet. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada! 

 

IDEAS YOU'LL LOVE

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado

Recipe courtesy of Roger Mooking

Slut's Spaghetti

Spaghetti (Squash)

Recipe courtesy of Rachael Ray

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV