Mexi-Taly Saucy Spaghetti Tacos #Ragu

Ragú® Recipe Contest Entry - This recipe was inspired by a fridge clean out night. We had Mexican on Monday night and Italian on Tuesday so we created "Mexi-taly" night on Wednesday, combining our leftover spaghetti and chorizo with some fridge staples. The sweetness of the shrimp goes great with the spicy chorizo.

• Ready In: 25 mins
• Serves: 4
• Yields: 8 Tacos

Ingredients

• 1⁄2 lb  mexican chorizo sausage
• 1 (16 ounce) jar  Ragú® Pasta Sauce (cheesy double cheddar cheese)
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 lb medium shrimp, peeled and deveined
• 1 (15 ounce) can black beans, drained
• 1  tablespoon adobo seasoning
• 8  soft corn tortillas
• 8  crunchy corn tortillas
• 8  ounces spaghetti, cooked and drained well
• 1  bunch cilantro, roughly chopped

Directions

1. In a large skillet over medium-hig heat, add the chorizo breaking it into pieces. Cook chorizo until browned and cooked through, about 10 minutes. Stir in Ragu sauce, cumin, chili powder, salt and pepper and bring to a boil. Reduce heat to low. Add in shrimp and cook until no longer pink, about 5-7 minutes.
2. Add black beans to a large bowl. Sprinkle with Adobo seasoning and mash beans with with a potato masher or large spoon until a chunky paste forms.
3. Lay out the soft corn tortillas. Spread the bean mixture evenly over each tortilla to cover the surface. Wrap each bean covered soft shell around the hard shell, creating a double layer taco.
4. Place equal amounts of the cooked spaghetti into each taco shell. Spoon in the cheesy sauce. Sprinkle each taco with the fresh cilantro.