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0 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 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 carrots peeled and chopped
  • 3 ribs celery chopped
  • ¼ cup white wine
  • ¼ cup low-fat milk
  • 2 15- ounce cans crushed tomatoes
  • 2 15- ounce cans tomato sauce
  • ¼ cup tomato paste
  • 1 tablespoon dried oregano
  • 2 tablespoons balsamic vinegar
  • 1 cup zucchini grated
  • ¼ cup fresh shredded parmesan or fresh mozzarella
  • 1 pound spaghetti noodles
  • 12 white corn taco shells

Instructions

    Cup of Yum
  1. 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.
  2. Add onion, carrots and celery and cook for another 5 minutes or until onion is transparent.
  3. Add wine and cook for 4-5 minutes or until cooked down.
  4. Add milk and cook 4-5 minutes or until cooked down.
  5. 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.
  6. 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.
  7. Heat oven to 400 degrees. Place taco shells on a baking sheet and toast for 3-4 minutes or until golden. Remove from oven.
  8. Fill taco shells with spaghetti noodles and sauce and garnish with cheese.

Nutrition Information

Serving 6g

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories

% Daily Value*

Serving 6g

* Percent Daily Values are based on a 2,000 calorie diet.