Spaghetti Tacos
A fun and delicious fusion of spaghetti and tacos, combining seasoned ground beef and saucy spaghetti in crispy taco shells.
Equipment
- Large Pot
- Large sauté pan
- 9x13-inch Baking Dish
Ingredients
- 6 oz uncooked spaghetti noodles broken in half
- 1 lb lean ground beef
- 1/2 cup water
- 1 oz mild taco seasoning
- 1 cup tomato sauce
- 10 oz Rotel diced tomatoes and green chilies drained
- 1 3/4 cups shredded Mexican cheese blend
- 10 count Old El Paso stand and stuff taco shells
Instructions
- Preheat your oven to 400°F.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.
- In a large sauté pan over medium-high heat, brown the ground beef until fully cooked. Drain the grease.
- Add water and taco seasoning to the beef, stirring to combine. Let it simmer for a few minutes.
- Stir in the tomato sauce and Rotel tomatoes, mixing thoroughly.
- Add the cooked spaghetti to the pan, mixing until well combined.
- Remove from heat and stir in 1 1/2 cups of shredded cheese until melted.
- Place taco shells in a 9x13 inch baking dish and fill them with the spaghetti mixture.
- Top with the remaining cheese and bake for 4-6 minutes until the cheese is melted and bubbly.
- Serve immediately and enjoy!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.