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Taco Pasta Toss
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Taco Pasta Toss

25 Minutes
25 Min Prep
25 Min Cook
Get the facts on this Taco Pasta Toss: Kids love pasta and they love tacos. Put them together and get a surefire dinnertime hit with our Taco Pasta Toss.
What You Need
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4 servings
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
1 lb. lean ground beef
1 small onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup water
1 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Cook spaghetti as directed on package, omitting salt.
2
Meanwhile, brown meat with onions in large skillet. Stir in next 4 ingredients. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally.
3
Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.
Kitchen Tips
Healthy Living
Save 60 calories and 8g of fat, including 4g of sat fat, per serving by preparing with extra-lean ground beef, KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Special Extra
For added color, flavor and texture, top with one or more of the following before serving: chopped tomatoes, chopped avocados, crushed tortilla chips.
Nutrition
Calories
600
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Cholesterol 105mg
35%
Sodium 920mg
40%
Total Carbohydrates 62g
23%
Dietary Fibers 5g
18%
Sugars 7g
14%
Protein 39g
78%
Vitamin A
35%
Vitamin C
6%
Calcium
20%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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