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

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 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! 

 

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