iHungry Spaghetti Tacos
iHungry Spaghetti Tacos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 310
- Total Fat
- 7.5 grams
- Sodium
- 728 milligrams
- Carbohydrates
- 41.5 grams
- Dietary Fiber
- 6.5 grams
- Protein
- 22 grams
- Sugar
- 4.5 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 310
- Total Fat
- 7.5 grams
- Sodium
- 728 milligrams
- Carbohydrates
- 41.5 grams
- Dietary Fiber
- 6.5 grams
- Protein
- 22 grams
- Sugar
- 4.5 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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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