4.5 from 12 votes
Dinner is for Kids: Spaghetti Tacos
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Course:
Dinner, Others
Cuisine:
Vegetarian
Ingredients
- 1 pound ground beef hamburger
- 1 tablespoon olive oil
- 2 teaspoons kosher salt plus about ⅛ cup reserved
- 3 cloves garlic pressed or minced
- ½ yellow onion chopped
- 2 carrot peeled and chopped
- 3 celery ribs chopped
- ¼ cup white wine
- ¼ cup milk low-fat
- 2 15- ounce crushed tomato canned
- 2 15- ounce tomato sauce canned
- ¼ cup tomato paste
- 1 tablespoon oregano dried
- 2 tablespoons balsamic vinegar
- 1 cup zucchini grated
- ¼ cup Parmesan Cheese fresh shredded, or fresh mozzarella
- 1 pound spaghetti noodles
- 12 corn taco shells white
Instructions
- In a dutch oven or a large heavy-bottom sauce pan, heat olive oil over medium high heat. Add hamburger and garlic and cook for 5-8 minutes.
- Add onion, carrots and celery and cook for another 5 minutes or until onion is transparent.
- Add wine and cook for 4-5 minutes or until cooked down.
- Add milk and cook 4-5 minutes or until cooked down.
- Add tomatoes, tomato sauce, tomato paste, oregano, balsamic vinegar and bring to a low boil. Add grated zucchini. Reduce heat to simmer, cover and cook for 1 hour, stirring occasionally.
- About 15 minutes before sauce is done, bring a large stock pot of water to a boil. Add enough salt (about ⅛ cup) to make water taste like the ocean and cook spaghetti noodles until al dente, about 8 -10 minutes. Add noodles to sauce and mix well. Remove from heat.
- Heat oven to 400 degrees. Place taco shells on a baking sheet and toast for 3-4 minutes or until golden. Remove from oven.
- Fill taco shells with spaghetti noodles and sauce and garnish with cheese.
Cup of Yum
Nutrition Information
Serving
6g
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.