Description
A fun fusion dish that combines spaghetti pasta with taco shells, featuring seasoned ground beef, tomato sauce, and melted cheese for a kid-friendly, Instagram-worthy meal that’s perfect for family dinners.
Ingredients
Scale
- 6 oz uncooked spaghetti noodles (break them in half for easy taco stuffing)
- 1 lb lean ground beef (choose 90/10, 93/7, or your preferred blend)
- 1/2 cup water (to help cook and blend the meat sauce)
- 1 oz mild taco seasoning (for classic taco flavor; feel free to use spicy or homemade)
- 1 cup tomato sauce (brings Italian flair and moisture to the filling)
- 10 oz can Rotel diced tomatoes and green chilies, drained (for a tangy, spicy kick)
- 1 3/4 cups shredded Mexican cheese blend (for irresistible melt and flavor)
- 10 Old El Paso stand and stuff taco shells (these shells hold the spaghetti filling perfectly)
- Optional: Extra shredded cheese, chopped fresh cilantro, sliced black olives, diced avocado or guacamole, sour cream or Greek yogurt, freshly diced tomatoes, sliced jalapeños for heat
Instructions
- Break spaghetti noodles in half, then bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking. Once cooked, drain pasta and set aside.
- While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the ground beef, breaking it up with a spatula or spoon as it browns. Cook for about 5-7 minutes, or until no pink remains. Drain any excess fat if needed.
- Reduce heat to medium. Add taco seasoning and 1/2 cup water to the browned beef, stirring to combine. Let the mixture simmer for a couple of minutes so the flavors meld. Then, add the tomato sauce and drained Rotel tomatoes with green chilies. Simmer for another 5-7 minutes, stirring occasionally, until sauce thickens slightly and is heated through.
- Add the drained spaghetti noodles directly to the skillet with the beef sauce (or use a large bowl if easier). Toss well so the noodles are fully coated. Sprinkle in 1 cup of the shredded Mexican cheese blend and stir until melted and combined with the pasta mixture.
- Preheat your oven to 350°F (175°C). Arrange taco shells upright on a baking sheet and bake for 3-5 minutes, just until crisp and fragrant.
- Carefully spoon a generous portion of the spaghetti-beef mixture into each taco shell. Top with remaining cheese and any desired garnishes.
- Serve Spaghetti Tacos immediately while the shells are crunchy and the cheese is melty.
Notes
- Break the pasta: Snap spaghetti noodles in half before boiling—this makes them easier to tuck into taco shells
- Perfect taco shells: Always warm taco shells before filling. This keeps them crispy and less likely to crack
- Don’t overstuff: Add enough spaghetti mixture to fill shells, but not so much that they overflow and get soggy
- Cheese magic: Add cheese while the spaghetti is hot so it fully melts and binds the filling
- Sauce consistency: Aim for a sauce that’s thick enough to cling to noodles but not so watery it drips out of the shell
- Batch prep: The spaghetti and beef mixture can be made up to 2 days ahead, then reheated and stuffed just before dinner
- Storage: Store shells and spaghetti mixture separately to preserve texture. Spaghetti mixture keeps 3 days refrigerated or 2 months frozen
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 275-325
- Fat: 13-15g
- Carbohydrates: 24-28g
- Fiber: 2-4g
- Protein: 15-18g