INGREDIENTS

3 each  6" Tri-Color Corn Tortillas (07983)  
6 oz. vol. Spaghetti Noodles , cooked   
4 oz. vol. Bolognese Sauce , see related recipe 
Grated Parmesan Cheese , to dust 

DIRECTIONS

1.) Fry red and white corn tortillas into tacos in 350-360 fryer.

2.) Remove from fryer and drain. Hold warm.

3.) Heat Bolognese sauce and toss together with spaghetti noodles.

4.) Divide evenly into each taco shell and top with grated parmesan cheese.

5.) Serve immediately.

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