• Preheat oven to 350.
• Make the beef meatballs: In a large bowl, mix together ground beef, egg, Italian bread crumbs, taco seasoning, ⅓ cup grated Parmesan, garlic salt, and pepper.
• Scoop the meat into small balls about 1 ½-inch in diameter, and roll with your hands; transfer to prepared baking sheet with parchment paper. The meatballs will shrink in size as they bake.
• Bake 20 minutes until cooked through. If you are making smaller meatballs, cook for less time. If you want larger meatballs, cook an additional couple minutes. Take a few paper towels and press down on the cooked meatballs, to remove any of the grease.
• Meanwhile, prepare the spaghetti in a large pot of salted water, breaking the pasta in half before you place it in the boiling water; cook according to package directions. Cook al dente, about 1-2 minutes less. Drain the pasta and and return to pot.
• To the large pot of spaghetti, add your favorite marinara, the baked meatballs, and ⅓ cup Kraft grated Parmesan. Gently mix together with a large spoon, to not break up the meatballs. Keep on warm until ready to serve.

Preparing the flour tortillas:

• Add the remaining 1 cup of Kraft Parmesan cheese to a large plate.
• In a medium skillet, add the oil and heat to HI. Lightly brown both sides of each flour tortilla in oil and then dip one side in grated Parmesan, making sure it’s nicely coated in cheese. Place each tortilla in between parchment paper until ready to serve.

To assemble the spaghetti taco:

• With the Parmesan coating on the outside, fold the browned tortilla in half. Fill with hot thin spaghetti pasta and 1-2 meatballs (optional to cut the meatballs in ½). Scoop a little more sauce, and top with fresh grated Parmesan cheese, chopped tomato and white onion (dice small), and fresh chopped cilantro.
• Tacos will be messy but amazing! Serve immediately and enjoy!