This beefy, cheesy pasta toss gets the taco treatment, with corn, salsa, lettuce, cheese and reduced-fat sour cream.
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
1 lb. extra-lean ground beef
1 small onion, chopped
1 pkg. (1-1/4 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 2% Milk Finely Shredded Four Cheese
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Cook spaghetti as directed on package, omitting salt.
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.
Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.
For added color, flavor and texture, top with one or more of the following ingredients before serving: chopped fresh cilantro, chopped tomatoes, chopped avocados, crushed baked tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
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.