Spaghetti Tacos with Ground Beef and Cheese (Print version)
Crispy taco shells filled with saucy spaghetti, taco-seasoned ground beef, and melted cheese for a playful family dinner.
# Ingredients:
For the spaghetti filling
01 -
8 oz (225 g) spaghetti, broken in half
02 -
1 tablespoon olive oil
03 -
1 lb (450 g) lean ground beef
04 -
1/2 medium yellow onion, finely diced
05 -
2 cloves garlic, minced
06 -
1 packet (1 oz or 28 g) taco seasoning
07 -
1 cup (240 ml) marinara sauce
08 -
1 can (10 oz or 283 g) diced tomatoes with green chiles, drained well
09 -
1/2 teaspoon kosher salt, plus more for pasta water
10 -
1/4 teaspoon black pepper
For assembling
11 -
8 crunchy taco shells
12 -
1 1/2 cups (170 g) shredded cheddar cheese
13 -
1/4 cup (15 g) sliced scallions or chopped cilantro, optional
14 -
Sour cream, salsa, or jalapenos, optional for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8-10 minutes, then drain well.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until the beef is browned and cooked through. Drain excess fat.
03 -
Stir in garlic and cook for 30 seconds. Add taco seasoning, marinara sauce, drained diced tomatoes with green chiles, salt, and pepper. Simmer for 4-5 minutes until thick.
04 -
Add the drained spaghetti to the skillet. Toss with tongs until the noodles are evenly coated in the beef sauce.
05 -
Heat oven to 350 F. Place taco shells on a baking sheet and warm for 3-5 minutes until hot and crisp.
06 -
Fill each warm shell with the spaghetti beef mixture. Top with shredded cheddar and any optional toppings. Serve right away.
# Good to know:
01 -
Best served immediately after the shells are filled.
02 -
The filling can be made up to 2 days ahead and reheated before assembly.
03 -
Break the spaghetti before boiling for easier taco filling.