5 oz uncooked spaghetti, broken in half
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning
mix
½ cup water
1 ¼ cup tomato pasta sauce (any variety)
1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10
shells)
1 medium tomato, chopped
2 tablespoons shredded Parmesan cheese
Cook spaghetti as directed on package; drain. 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.
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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