Mexi-Taly Saucy Spaghetti Tacos #Ragu

• 12 lb mexican chorizo sausage
• 1 (16 ounce) jar Ragu Pasta Sauce (cheesy double cheddar cheese)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 12 teaspoon pepper
• 12 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

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

sausage, pasta sauce, ground cumin, chili powder, salt, pepper, shrimp, black beans, corn tortillas, corn tortillas, well, cilantro

Taken from www.food.com/recipe/mexi-taly-saucy-spaghetti-tacos-ragu-524980 (may not work)