Ingredients:
Makes five servings (2 tacos each) Prep time: 25 minutes 5 ounces uncooked spaghetti, broken in half 1 pound lean (at least 80 percent) ground beef 1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix 1/2 cup water 1-1/4 cups tomato pasta sauce (any variety) 1 box (4.7 ounces) Old El Paso Stand ’N Stuff taco shells (10 shells) 1 medium tomato, chopped (3/4 cup), if desired 2 tablespoons shredded Parmesan cheese

Instructions:
Cook spaghetti as directed on package; drain. Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5-7 minutes, stirring frequently, until thoroughly cooked; drain. Stir into beef the taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3-4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti. Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese. Variation: If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.