Spaghetti Tacos

Spaghetti Tacos
Tom Schierlitz
Crunchy, meaty, and bursting with flavor, this quirky dinner is sure to be a hit with the kids.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

4
ounces
spaghetti (1/4 box)
1
teaspoon
olive oil
6
ounces
ground beef
1/2
onion, chopped
1
14-ounce can diced tomatoes
2
teaspoons
chili powder
kosher salt and black pepper
8
hard taco shells
grated Cheddar, sour cream, and cilantro, for serving

Directions

  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and the onion and cook until the meat is no longer pink, 5 to 6 minutes.
  3. Add the tomatoes and the chili powder and season with ½ teaspoon salt and ½ teaspoon pepper. Lower the heat and simmer until thick, 3 to 5 minutes.
  4. Toss with the spaghetti and serve in the taco shells with the Cheddar, sour cream, and cilantro, if desired.
Emily McKenna, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 346
  • Fat 12 g
  • Sat Fat 3 g
  • Cholesterol 25 mg
  • Sodium 702 mg
  • Protein 15 g
  • Carbohydrate 46 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 3 mg
  • Calcium 60 mg
What does this mean? See Nutrition 101.

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