Hungry Girl Spaghetti Tacos

By pattie_d

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

Details

Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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