Spaghetti Tacos Ground Beef

Spaghetti Tacos Ground Beef is the ultimate way to combine two favorites into one fun and satisfying family meal. You get the comfort of saucy spaghetti tangled with seasoned ground beef all tucked into crispy taco shells topped with bubbling cheese. It is a weeknight dinner that feels like a party and even picky eaters will be asking for seconds.

The first time I made these was for my nephew’s birthday when the kids wanted pasta and tacos and could not decide. Now the adults ask for them just as often.

Ingredients

• Uncooked spaghetti noodles: breaking them makes the pasta easier to pile in taco shells and eat without a mess
• Lean ground beef: choose a fresh pink cut for best flavor and be sure to drain off the excess grease
• Mild taco seasoning: look for a blend that lists chili and cumin high on the ingredient list for richer taste
• Tomato sauce: use a thick and smooth sauce with minimal sugar for best texture
• Rotel diced tomatoes and green chilies: drained well to avoid soggy tacos adds a pop of tangy flavor and some gentle heat
• Shredded Mexican cheese blend: aim for a blend of Monterey Jack cheddar and mozzarella for great melting and flavor
• Stand and stuff taco shells: pick shells that feel crisp with no visible cracks for best results
• Freshly grated cheese: optional it melts into the spaghetti better and tastes richer

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil. Add the broken spaghetti noodles and cook according to package directions until just al dente. Drain immediately and set aside as overcooking will result in soggier tacos.

Brown the Beef:

In a large sauté pan over medium-high heat cook the ground beef thoroughly while breaking it up into crumbles. Keep stirring so it browns evenly. Once every bit is cooked through drain off any grease to keep the filling from becoming heavy.

Season the Meat:

Sprinkle the taco seasoning over the cooked ground beef and pour in half a cup of water. Stir well so every crumble is coated and let this bubble for about two minutes so the flavors sink in.

Sauce It Up:

Turn the heat down to low then pour in the tomato sauce. Stir everything until it all looks glossy and blended throughout.

Mix in Pasta:

Scatter the drained cooked spaghetti into the pan gently tossing so the noodles soak up the savory sauce and beef mixture. You want every strand well coated.

Add Tomatoes and Cheese:

Stir in the drained Rotel tomatoes and green chilies spreading them out evenly. Pour in one and a half cups of shredded cheese and fold until the cheese melts into the pasta making the filling creamy and stretchy.

Stuff the Shells:

Arrange the taco shells upright in a nine by thirteen inch baking dish so they stand nice and snug. Using tongs or a big spoon scoop the cheesy spaghetti mixture into each shell packing them to the top.

Top and Bake:

Sprinkle the remaining cheese over all the tacos. Slide the baking dish into a four hundred degree oven and bake for four to six minutes just until the cheese completely melts and the shells feel extra crispy to the touch.

Serve and Enjoy:

Remove from the oven and serve piping hot letting everyone customize with hot sauce sour cream or even diced avocado.

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Shredded cheese really shines in this dish. If you can buy it block style and shred it yourself the melt is especially dreamy.

My best memory

My best memory is everyone gathered around the table biting into these crunchy shells and laughing at the spaghetti strings stretching out. It is impossible not to smile eating these.

Storage Tips

Keep any leftovers in an airtight container in the fridge. The taco shells will soften a bit after a day but they reheat perfectly in a toaster oven or regular oven at three hundred degrees for about eight minutes. If you want a crisper shell store the spaghetti filling and the taco shells separate and assemble right before serving.

Ingredient Substitutions

Try ground turkey or cooked shredded chicken for a change. Use whole wheat or gluten free pasta if needed. If you do not have Rotel use plain diced tomatoes plus a pinch of chili powder for a little heat. For cheese you can substitute with mozzarella and sharp cheddar if you prefer.

Serving Suggestions

Spaghetti Tacos are fantastic with a side of crisp romaine and a big dollop of sour cream right on top. Add a bowl of sliced jalapenos or black olives if you like toppings. For parties place all the fixings out so each person can make their own taco creation.

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Cultural Context

This recipe first became popular after appearing in a beloved kids TV sitcom. Families loved the blend of classic Italian and Mexican flair that feels approachable and a little bit silly in the best way. It is now a go to for playful dinners and potlucks where you want something different.

Recipe FAQs

→ How do you keep taco shells crisp?

Brief baking of stuffed shells helps maintain crunch while melting the cheese. Serve immediately for best texture.

→ Can I use different cheeses?

Yes, cheddar, Monterey Jack, or pepper jack all melt well and add unique flavors to the filling.

→ What can be added for extra flavor?

Sliced jalapenos, black olives, or fresh cilantro offer added zest and vibrant color.

→ Is this dish spicy?

The mild taco seasoning and diced chilies provide a gentle kick; adjust heat by choosing spicier seasoning or hot diced tomatoes.

→ Can components be prepared ahead?

Yes, spaghetti and the beef mix can be cooked in advance. Assemble and bake just before serving to keep shells crisp.