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Spaghetti Tacos

A comforting blend of spaghetti and tacos, filled with seasoned ground beef and melted cheese for a fun and easy family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb lean ground beef Use lean beef to reduce splatter.
  • 6 oz uncooked spaghetti noodles, broken in half Break spaghetti for easy filling.
  • 1/2 cup water
  • 1 oz mild taco seasoning Mild seasoning keeps kids happy.
  • 1 cup tomato sauce
  • 10 oz Rotel diced tomatoes and green chilies, drained Drain Rotel to avoid soggy shells.
  • 1 3/4 cups shredded Mexican cheese blend
  • 10 pieces stand and stuff taco shells Stand-and-stuff shells hold filling well.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Cook spaghetti according to package directions until al dente, then drain well.
  3. In a large sauté pan over medium-high heat, add the ground beef and crumble as it browns.
Cooking
  1. Drain any excess grease from the beef, then add 1/2 cup water and the taco seasoning, stirring until the meat is evenly coated.
  2. Reduce heat to low and stir in the tomato sauce, cooking until it thickens slightly.
  3. Fold the cooked spaghetti into the beef mixture, then stir in the drained Rotel.
  4. Remove from heat and stir in 1 1/2 cups of shredded cheese until melted.
Assembly
  1. Place the taco shells in a 9x13-inch baking dish and fill each with the spaghetti mixture.
  2. Sprinkle the remaining 1/4 cup cheese on top and bake for 4–6 minutes until cheese is melted.
  3. Remove from oven and serve immediately.

Notes

For a quick preparation, cook the spaghetti while browning the beef. If the filling seems watery, simmer longer to thicken. Consider adding smoked paprika or chopped cilantro for extra flavor.