Spaghetti Tacos with Beef
I first tried this recipe on a whim after seeing it on a show my kids loved and it instantly became one of our top five weeknight meals. My husband asks for these whenever he needs a pick me up after a long day.
Ingredients
- Uncooked spaghetti noodles: choose a sturdy brand so it holds up well and break in half so they fit the shells
- Lean ground beef: look for fresh meat that is bright red and avoid excess fat for easier draining
- Water: helps the taco seasoning coat the beef evenly and keeps things juicy
- Mild taco seasoning: brings all the classic smoky and savory taco flavor without overpowering the spaghetti
- Tomato sauce: opt for a smooth marinara style with no added sugar for better flavor balance
- Rotel diced tomatoes and green chilies: drain well so your filling is not soggy adds tang and just a bit of heat
- Shredded Mexican cheese blend: freshly shredded melts better and gives that creamy finish
- Old El Paso stand and stuff taco shells: sturdy enough to hold all the fillings and super crunchy
Step-by-Step Instructions
- Prep the Spaghetti:
- Boil your spaghetti noodles in salted water using the timing on the package for a perfect al dente texture. Drain and set aside so the noodles do not overcook and turn mushy.
- Brown the Beef:
- In a large sauté pan over medium high heat add the ground beef. Break it up well as it cooks for even browning. Cook until no pink remains and drain off all the grease so the filling is not greasy.
- Season the Meat:
- Pour in water and add the taco seasoning. Stir until every bit of beef is fully coated and mixture simmers for a minute to bring out the flavors.
- Tomato and Spaghetti Time:
- Lower the heat and stir in the tomato sauce until it blends smoothly with the beef. Gently add your cooked spaghetti and toss to coat every noodle.
- Stir in Rotel and Cheese:
- Add drained Rotel to the pan and mix well. Off the heat fold in one and a half cups of the shredded cheese until it melts into the mixture making everything gooey and irresistible.
- Stuff and Assemble Tacos:
- Arrange taco shells upright in a nine by thirteen inch baking dish. Gently fill each shell with the cheesy spaghetti mixture making sure not to overfill. Sprinkle the rest of the cheese across the tops.
- Bake to Finish:
- Bake in a hot four hundred degree oven just until the cheese on top is bubbly and melted about five minutes. Watch closely so the shells stay crisp but do not burn.
- Serve Hot:
- Serve immediately while the shells are extra crunch and the cheese is at its best.
Mexican cheese blend is always the best part for me because it melts into the spaghetti and forms delicious stringy bites. My daughter loves helping stuff the taco shells and it quickly turns into a kitchen party every time we make this.
Storage Tips
Let leftovers cool fully before storing. Place the filled tacos in an airtight container separating layers with foil or parchment. They keep in the fridge for up to three days. If you want the shells to stay crunchy reheat in an oven or toaster oven instead of the microwave.
Ingredient Substitutions
Ground turkey works great as a lighter protein option and you can swap in any short pasta like penne or rotini if you are out of spaghetti. For extra veggies toss in chopped bell peppers or spinach when you add the tomato sauce.
Pro Tips
- Warm your taco shells in the oven for a minute before filling so they stay extra crisp
- Drain Rotel very well for best texture or your taco bottoms can get soggy fast
- Breaking spaghetti in half helps it fit perfectly in the shells and makes every bite easier to eat.
Ingredients
Steps
Preheat oven to 400F.
Cook spaghetti according to the directions on the package and then drain.
Dump the lean ground beef into a large sauté pan over medium-high heat. Crumble the ground beef well as it cooks. Once fully cooked, drain the grease from the pan.
Add the water and taco seasoning to the pan. Stir until all ground beef is coated in the seasoning.
Reduce the heat to low and add the tomato sauce to the pan. Stir well.
Add the cooked spaghetti to the pan and stir well.
Add the Rotel diced tomatoes and green chilies to the pan and stir.
Remove the pan from the heat. Add 1 1/2 cups shredded Mexican cheese blend to the pan and stir into the spaghetti until melted.
Place the taco shells in a 9 x 13 inch baking dish.
Scoop the spaghetti mixture into the taco shells.
Sprinkle the remaining 1/4 cup shredded cheese on top.
Place the dish in the oven and bake the tacos until the cheese on top is completely melted, about 4-6 minutes.
Remove the dish from the oven and serve the tacos immediately.
Required Tools
- Large sauté pan
- 9 x 13 inch baking dish
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Milk (cheese)
- Wheat (taco shells)
