Spaghetti Tacos Ground Beef (Print Version)

Tacos stuffed with saucy spaghetti, savory beef, and melted cheese, baked in crispy shells for a fresh twist.

# Ingredients:

→ Pasta

01 - 170 g uncooked spaghetti, broken in half

→ Meat

02 - 450 g lean ground beef

→ Sauce and Seasoning

03 - 120 ml water
04 - 28 g mild taco seasoning
05 - 240 ml tomato sauce

→ Vegetables

06 - 285 g drained diced tomatoes with green chilies

→ Cheese

07 - 200 g shredded Mexican cheese blend

→ Shells

08 - 10 stand and stuff taco shells

# Instructions:

01 - Preheat the oven to 200°C.
02 - Boil the spaghetti in salted water according to package instructions until al dente, then drain and set aside.
03 - In a large sauté pan over medium-high heat, cook and crumble the ground beef until browned throughout. Drain excess fat from the pan.
04 - Add water and taco seasoning to the beef. Stir well until evenly coated.
05 - Reduce heat to low and pour in the tomato sauce. Stir until thoroughly combined.
06 - Add drained cooked spaghetti to the pan, mixing to distribute evenly.
07 - Incorporate the drained diced tomatoes with green chilies and stir until integrated.
08 - Remove the pan from heat and stir in 175 g shredded Mexican cheese blend until melted and combined.
09 - Arrange taco shells upright in a 23 x 33 cm baking dish.
10 - Spoon the spaghetti mixture evenly into the taco shells.
11 - Sprinkle remaining 25 g shredded Mexican cheese blend over the filled shells.
12 - Bake the dish until the cheese on top is fully melted, approximately 5 minutes.
13 - Remove from the oven and serve immediately while hot.

# Notes:

01 - Use freshly shredded cheese for optimal melting and texture.
02 - Do not overfill taco shells to prevent breakage and spillage during serving.

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