Spaghetti Tacos Ground Beef

Spaghetti Tacos Ground Beef mashes up two family classics for a new weeknight favorite. Tender spaghetti and seasoned beef fill crispy taco shells, crowned with melty cheese. Kids especially love this playful twist and it is a fun way to switch up taco night.

The first time I made spaghetti tacos was on a rainy Friday after my kids begged for both pasta and tacos. It has become our regular compromise meal for everyone craving something different.

Ingredients

• Uncooked spaghetti noodles: This is the base and gives substance to the taco This is best with classic durum wheat spaghetti for just enough bite
• Lean ground beef: Adds hearty protein and flavor Look for bright red beef with very little visible fat for the best results
• Water: Needed to dissolve the seasoning into the beef for even flavor throughout Use filtered water if possible for a clean taste
• Mild taco seasoning: The key player for Tex Mex flavor Try to find one with little added sugar and plenty of spices like cumin
• Tomato sauce: Binds everything together in the pan Go for plain tomato sauce with no extra herbs or sugar
• Rotel diced tomatoes and green chilies: Adds tang and a gentle kick of chili heat Pick a can with firm diced tomatoes for the best texture
• Shredded Mexican cheese blend: Melts beautifully on top and inside Look for freshly shredded cheese made from all natural ingredients
• Old El Paso stand and stuff taco shells: These hold the hearty filling without tipping over Use shells that feel crisp straight from the package

Step by Step Instructions

Prepare the Oven:

Preheat your oven to 400 degrees Fahrenheit to be sure it is ready when you assemble the tacos

Cook the Spaghetti:

Boil the spaghetti noodles in salted water following the package directions Break the noodles in half for easy stuffing Drain the noodles well so they do not water down the taco mixture

Brown the Ground Beef:

In a large sauté pan over medium high heat add the ground beef Break it up as it cooks until there is no pink left around 6 to 8 minutes Drain off the grease so your filling is not oily

Season the Meat:

Pour in the water and sprinkle on the taco seasoning Stir until all the beef is well coated and the spices are fragrant This step is the secret to bold flavor

Add Tomato Sauce:

Lower the stove to low heat and mix in the tomato sauce with the seasoned beef This helps all the flavors start to meld together

Combine with Spaghetti:

Add the drained spaghetti directly into the beef and sauce mixture Stir gently so every noodle gets coated but be careful not to break the noodles too much

Mix in Rotel:

Add the drained Rotel tomatoes and chilies Stir them in until you see flecks of red and green throughout the pasta and beef

Melt in Cheese:

Remove the pan from the heat and quickly stir in one and a half cups of shredded cheese Stir well so the cheese melts and pulls the whole mixture together

Fill the Taco Shells:

Arrange the taco shells upright in a 9 by 13 inch baking dish Spoon the spaghetti and beef mixture evenly into the shells filling each to the top

Top with Cheese:

Sprinkle the rest of the shredded cheese across the tops of the stuffed tacos to form a melty cheesy crown

Bake the Tacos:

Place the baking dish in your oven and bake for four to six minutes just until the cheese is fully melted and the taco shells are golden at the edges

Serve:

Carefully take the baking dish out and serve the tacos while they are melty and hot They are best enjoyed immediately

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I absolutely love using Rotel in this recipe because the green chilies remind me of childhood Tex Mex nights at my grandma’s house when she would always sneak a little extra heat in just for me. These have become the official birthday dinner request in our house.

Storage Tips

Store leftover spaghetti taco filling in an airtight container in the refrigerator for up to three days. If your tacos are already assembled shell and all separate the filling and shell before storing to avoid soggy tacos. You can gently reheat the filling in a pan or microwave and stuff into fresh shells for another meal.

Ingredient Substitutions

Ground turkey or chicken work in place of beef if you want a lighter option. For cheese use any blend you have on hand even mozzarella or cheddar if you need to improvise. If you cannot find Rotel simply use canned diced tomatoes with a small can of diced green chilies.

Serving Suggestions

Serve spaghetti tacos hot with sides like Mexican street corn or a green salad for extra color. A dollop of sour cream or a scatter of sliced green onions makes a fun finishing touch. For a party create a build your own taco bar and let everyone top their tacos as they wish.

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Cultural and Family Context

Spaghetti tacos first gained fame from a TV sitcom but have caught on for busy families everywhere. The playful mashing of Tex Mex and Italian is a true example of American kitchen creativity. As someone who grew up with both tacos and pasta night this combination is comfort on a plate and a definite conversation starter at the dinner table.

Recipe FAQs

→ Can I use a different pasta instead of spaghetti?

Yes, you can substitute spaghetti with thin pasta such as angel hair or linguine. Just break them to fit the taco shells.

→ How do I prevent the taco shells from getting soggy?

Ensure the spaghetti mixture is well-drained and avoid overfilling the shells. Baking briefly also helps keep shells crisp.

→ Is it possible to make this dish ahead of time?

You can prepare the filling ahead, but assemble and bake just before serving for the best texture.

→ What cheese works best for topping?

A Mexican blend melts well and adds flavor, but shredded cheddar or Monterey Jack are good alternatives.

→ How can I make this meal spicier?

Use hot taco seasoning, add diced jalapeños, or sprinkle in red pepper flakes for more heat.