iHungry Spaghetti Tacos

Ingredients

• 2 cups tomatoes canned crushed
• 1 cup lettuce shredded
• 0.7 cup onion chopped
• 1.5 cup cheddar cheese fat-free shredded
• 2 cups soy crumbles frozen ground-beef-style (recommended brand: Morningstar Farms)
• 0.5 tablespoon taco seasoning 
• 12  corn taco shells (flat-bottomed shells, if available)
• 4 ounces pasta like spaghetti whole-wheat uncooked (half an 8-ounce box or)

Equipment

• frying pan
• stove

Directions

1. Break pasta in half and prepare per package instructions, about 7 minutes. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove.
2. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes.
3. Drain the pasta and add it to the skillet.
4. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada!