IHUNGRY SPAGHETTI TACOS

iHungry Spaghetti Tacos image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 8

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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

Steps:

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!

Nutrition Facts : Calories 310, Fat 7.5 grams, Sodium 728 milligrams, Carbohydrate 41.5 grams, Fiber 6.5 grams, Protein 22 grams, Sugar 4.5 grams