iHungry Spaghetti Tacos

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

Yield:
6 servings
Level:
Easy

Ingredients
  • c4 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!

PER SERVING (1/6th of recipe, 2 tacos): 310 calories, 7.5g fat, 728mg sodium, 41.5g carbs, 6.5g fiber, 4.5g sugars, 22g protein


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Spaghetti alla Ceci

    Recipe courtesy of Rachael Ray