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Spaghetti Tacos Ground Beef

A delicious fusion of Italian and Mexican flavors with seasoned ground beef and spaghetti in crispy taco shells, topped with melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 tacos
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Spaghetti Taco Filling
  • 8 oz uncooked spaghetti, broken in half before cooking Breaking the noodles makes them easier to scoop into taco shells.
  • 1 lb lean ground beef, 90/10 or 85/15 lean-to-fat ratio Using leaner beef produces less excess grease.
  • 1 packet mild taco seasoning Use mild for family-friendly heat, hot for heat-tolerant households.
  • 1/4 cup water Mixed with the taco seasoning to coat the beef evenly.
  • 1 can (8 oz) tomato sauce
  • 1 can (10 oz) Rotel diced tomatoes and green chillies, drained Can substitute with regular canned diced tomatoes with green chillies.
  • 2 cups shredded Mexican cheese blend, divided 1 and 1/2 cups mixed into the filling, 1/2 cup reserved for topping.
For the Taco Shells
  • 1 box (12 count) stand-and-stuff hard taco shells These have a flat base to keep the shell upright.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Bring a large pot of well-salted water to a boil.
  2. Add the broken spaghetti and cook according to the packet instructions for al dente, about 1 minute less than suggested.
Cook the Beef
  1. Heat a large sauté pan over medium-high heat. Add the ground beef, breaking it into fine crumbles as it cooks for about 6–8 minutes until browned.
  2. Spoon off any excess fat from the pan.
  3. Add the taco seasoning and 1/4 cup of water. Stir until fully dissolved and well-combined.
Combine Ingredients
  1. Stir in the tomato sauce and allow to simmer for 3–4 minutes.
  2. Add the Rotel diced tomatoes and green chillies and simmer for an additional 2 minutes.
  3. Remove from heat and fold in the drained spaghetti and 1 and 1/2 cups of cheese until melted.
Fill and Bake
  1. Arrange the taco shells in a baking dish. Fill each shell generously with the spaghetti-beef-cheese mixture.
  2. Top each filled shell with the remaining 1/2 cup of cheese.
  3. Bake in the preheated oven for 4–6 minutes until the cheese is melted and the shells are crisp.
  4. Allow to rest for 2 minutes before serving.

Notes

For best results, fill shells immediately before baking to prevent sogginess. Store leftovers for up to 3 days or freeze for up to 2 months.