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Spaghetti Tacos with Ground Beef are equal parts fun and hearty comfort food. Somewhere between taco night and pasta night, this recipe is an easy family hit and kids absolutely love helping to fill the shells. It brings together the chewy bite of spaghetti, saucy taco-seasoned beef, and gooey cheese in crisp taco shells for the ultimate weeknight mashup.
The first time I made these was for my nephew’s birthday when the kids wanted “pasta and tacos” and could not decide. Now the adults ask for them just as often.
Ingredients
- Uncooked spaghetti noodles: breaking them makes the pasta easier to pile in taco shells and eat without a mess
- Lean ground beef: choose a fresh pink cut for best flavor and be sure to drain off the excess grease
- Mild taco seasoning: look for a blend that lists chili and cumin high on the ingredient list for richer taste
- Tomato sauce: use a thick and smooth sauce with minimal sugar for best texture
- Rotel diced tomatoes and green chilies: drained well to avoid soggy tacos adds a pop of tangy flavor and some gentle heat
- Shredded Mexican cheese blend: aim for a blend of Monterey Jack cheddar and mozzarella for great melting and flavor
- Stand and stuff taco shells: pick shells that feel crisp with no visible cracks for best results
- Freshly grated cheese (optional): it melts into the spaghetti better and tastes richer
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the broken spaghetti noodles and cook according to package directions until just al dente. Drain immediately and set aside as overcooking will result in soggier tacos.
- Brown the Beef:
- In a large sauté pan over medium-high heat cook the ground beef thoroughly while breaking it up into crumbles. Keep stirring so it browns evenly. Once every bit is cooked through drain off any grease to keep the filling from becoming heavy.
- Season the Meat:
- Sprinkle the taco seasoning over the cooked ground beef and pour in half a cup of water. Stir well so every crumble is coated and let this bubble for about two minutes so the flavors sink in.
- Sauce It Up:
- Turn the heat down to low then pour in the tomato sauce. Stir everything until it all looks glossy and blended throughout.
- Mix in Pasta:
- Scatter the drained cooked spaghetti into the pan gently tossing so the noodles soak up the savory sauce and beef mixture. You want every strand well coated.
- Add Tomatoes and Cheese:
- Stir in the drained Rotel tomatoes and green chilies spreading them out evenly. Pour in one and a half cups of shredded cheese and fold until the cheese melts into the pasta making the filling creamy and stretchy.
- Stuff the Shells:
- Arrange the taco shells upright in a nine by thirteen inch baking dish so they stand nice and snug. Using tongs or a big spoon scoop the cheesy spaghetti mixture into each shell packing them to the top.
- Top and Bake:
- Sprinkle the remaining cheese over all the tacos. Slide the baking dish into a four hundred degree oven and bake for four to six minutes just until the cheese completely melts and the shells feel extra crispy to the touch.
- Serve and Enjoy:
- Remove from the oven and serve piping hot letting everyone customize with hot sauce sour cream or even diced avocado.
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My best memory is everyone gathered around the table biting into these crunchy shells and laughing at the spaghetti “strings” stretching out. It is impossible not to smile eating these.
Storage Tips
Keep any extras in an airtight container in the fridge. The taco shells will soften a bit after a day but they reheat perfectly in a toaster oven or regular oven at three hundred degrees for about eight minutes. If you want a crisper shell store the spaghetti filling and the taco shells separate and assemble right before serving.
Ingredient Substitutions
Try ground turkey or cooked shredded chicken for a change. Use whole wheat or gluten free pasta if needed. If you do not have Rotel use plain diced tomatoes plus a pinch of chili powder for a little heat. For cheese you can substitute with mozzarella and sharp cheddar if you prefer.
Serving Suggestions
Spaghetti Tacos are fantastic with a side of crisp romaine and a big dollop of sour cream right on top. Add a bowl of sliced jalapenos or black olives if you like toppings. For parties place all the fixings out so each person can make their own taco creation.
Cultural Context
This recipe first went viral after appearing in a beloved kids TV sitcom. Families loved the blend of classic Italian and Mexican flair that feels approachable and a little bit silly in the best way. It is now a go to for playful dinners and potlucks where you want something different.
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Spaghetti Tacos are guaranteed to bring joy to the table and a few laughs along the way. Enjoy every cheesy, crispy, playful bite!
Frequently Asked Questions
- → How do you keep taco shells crisp?
Baking the stuffed tacos briefly ensures the shells stay crunchy while the cheese melts. Serve immediately for best texture.
- → Can I use different cheeses?
Absolutely! While Mexican blend is classic, cheddar, Monterey Jack, or pepper jack all work well for melted flavor.
- → What else can be added for flavor?
Try adding sliced jalapenos, black olives, or a sprinkle of fresh cilantro for extra zest and color.
- → Is this dish spicy?
The mild taco seasoning and Rotel offer a gentle kick. Increase heat with hot Rotel or spicy taco seasoning if desired.
- → Can I prepare components ahead of time?
You can cook the spaghetti and beef mixture in advance. Assemble and bake just before serving to keep shells crisp.