Spaghetti Tacos Ground Beef
Crispy taco shells filled with cheesy spaghetti and seasoned ground beef for a Tex-Mex twist.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Category: Main Dishes
Skill Level: Easy
Cuisine: American-Mexican Fusion
Yield: 10 Servings (10 tacos)
Dietary Categories: ~
Ingredients
→ Main Components
6 ounces uncooked spaghetti noodles, broken in half
1 pound lean ground beef
1/2 cup water
1 ounce mild taco seasoning
1 cup tomato sauce
10 ounces Rotel diced tomatoes and green chilies, drained
1 3/4 cups shredded Mexican cheese blend
10 stand-and-stuff taco shells
Steps
Set oven temperature to 400°F to ensure accurate baking conditions.
Prepare spaghetti noodles following package instructions in boiling water, then drain thoroughly.
Heat a large sauté pan over medium-high heat. Add ground beef and cook, breaking it apart until fully browned. Drain excess fat before proceeding.
Pour water and taco seasoning into the pan with beef. Stir thoroughly to ensure the beef is evenly coated.
Reduce heat to low, add tomato sauce, and mix until homogeneous.
Transfer drained spaghetti to the pan and stir until noodles are fully combined with the meat mixture.
Add drained diced tomatoes and green chilies to the pan and stir until thoroughly distributed.
Remove the pan from heat. Sprinkle in 1 1/2 cups of shredded Mexican cheese blend, stirring until cheese is melted and the mixture is cohesive.
Arrange taco shells upright in a 9×13 inch baking dish. Evenly distribute the spaghetti-beef mixture into each shell.
Sprinkle remaining 1/4 cup of shredded cheese equally over the filled taco shells.
Place baking dish on center rack and bake for 4 to 6 minutes, or until the cheese topping is fully melted.
Remove tacos from the oven and serve immediately while hot.
Notes
- For enhanced texture, consider toasting taco shells briefly before filling to maintain crispness even after baking.
Required Equipment
- Large sauté pan
- 9×13 inch baking dish
- Colander
- Wooden spoon