Why You’ll Love This Recipe

This recipe is a playful twist on traditional tacos, offering a unique combination of pasta and Mexican flavors. The ground beef is seasoned with taco spices and mixed with spaghetti, making for a hearty and satisfying filling. With the added crunch of taco shells and the gooey, melty cheese, these spaghetti tacos are a fun, hands-on meal the whole family will love. It’s perfect for busy weeknights or casual gatherings!

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 Old El Paso stand and stuff taco shells

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven
Preheat your oven to 400°F (200°C).
Cook the Spaghetti
Cook the spaghetti according to the package directions. Once cooked, drain the spaghetti and set it aside.
Cook the Ground Beef
Heat a large sauté pan over medium-high heat. Add the ground beef and cook until browned. Drain any excess grease.
Season the Beef
Add the water and taco seasoning to the cooked beef. Stir to coat the beef evenly with the seasoning.
Combine with Tomato Sauce
Reduce the heat and add the tomato sauce to the beef mixture. Stir to combine well.
Add the Spaghetti and Rotel
Stir the cooked spaghetti into the beef mixture. Add the drained Rotel diced tomatoes and green chilies, then mix well.
Melt the Cheese
Remove the pan from heat, and stir in 1 1/2 cups of the shredded cheese until it melts and combines smoothly.
Assemble the Tacos
Fill the taco shells with the spaghetti mixture, making sure to evenly distribute the filling among all the shells.
Top with Cheese
Sprinkle the remaining cheese on top of the filled tacos.
Bake
Place the tacos in the preheated oven and bake for 4-6 minutes, or until the cheese is fully melted.
Serve
Remove from the oven and serve immediately. Enjoy!

Servings and Timing

Yield: 10 tacos
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Vegetarian Version: Substitute the ground beef with black beans or lentils for a vegetarian option. You can still use the same taco seasoning and other ingredients.
Add Veggies: Toss in some sautéed bell peppers, onions, or zucchini for added flavor and texture.
Spicy Version: Add a bit of jalapeño or chili powder to the beef mixture for a spicy kick.
Cheese Variety: Feel free to experiment with different cheeses, such as sharp cheddar, pepper jack, or mozzarella.

Storage/Reheating

Storage: Store leftover spaghetti taco filling in an airtight container in the fridge for up to 3 days. Keep the taco shells separate to prevent them from getting soggy.
Reheating: Reheat the filling in the microwave or on the stovetop. If you want to reheat the tacos, place them in the oven at 350°F (175°C) for 10 minutes, or until the cheese is melted again.

FAQs

Can I use gluten-free pasta for this recipe?

Yes, you can use gluten-free pasta in place of regular spaghetti to make this dish gluten-free. Just be sure to check that your taco shells are also gluten-free.

Can I make this recipe in advance?

You can prepare the spaghetti mixture ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to eat, just assemble the tacos and bake them as directed.

What type of taco shells should I use?

This recipe uses “stand and stuff” taco shells, which are sturdy enough to hold the spaghetti mixture. However, you can also use regular taco shells or soft tortillas if preferred.

Can I make the beef mixture spicier?

Yes, you can add more taco seasoning, chili powder, or even a diced jalapeño to spice up the beef mixture.

Can I freeze the leftovers?

Yes, you can freeze the leftover beef mixture in an airtight container for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat before assembling the tacos.

How can I make these tacos vegetarian?

To make the tacos vegetarian, replace the ground beef with a plant-based protein, such as seasoned black beans, lentils, or crumbled tofu.

Can I use a different type of cheese?

You can use any cheese you prefer, such as cheddar, mozzarella, or Monterey Jack. Feel free to mix cheeses for added flavor.

How do I prevent the taco shells from becoming soggy?

To prevent soggy taco shells, make sure the spaghetti mixture is not too wet, and only bake the tacos for the recommended time until the cheese melts. Don’t overfill the tacos with sauce.

Can I use fresh tomatoes instead of Rotel?

Yes, you can use fresh diced tomatoes and a pinch of chili flakes for some heat if you prefer. However, Rotel adds a unique flavor with its combination of tomatoes and green chilies.

Can I serve this with a side dish?

Yes, these tacos pair wonderfully with a side of Mexican rice, refried beans, or a fresh salad.

Conclusion

Spaghetti Tacos Ground Beef is a fun and flavorful twist on traditional tacos that will have everyone asking for seconds. The combination of seasoned beef, cooked spaghetti, and gooey melted cheese inside crunchy taco shells creates a satisfying meal that’s both unique and delicious. Perfect for busy weeknights or a casual family dinner, this recipe is sure to become a new favorite in your household!

Spaghetti Tacos Ground Beef

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Author: Paula
Total Time: 35 minutes
Yield: 10 tacos

Print Recipe

Description

Spaghetti Tacos Ground Beef combines the best of spaghetti and tacos in a fun and flavorful dish. Seasoned ground beef, cooked spaghetti, and melted cheese in taco shells make this an easy, kid-friendly, and crowd-pleasing meal.

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Cook the Spaghetti: Cook the spaghetti according to the package directions. Once cooked, drain the spaghetti and set it aside.
Cook the Ground Beef: Heat a large sauté pan over medium-high heat. Add the ground beef and cook until browned. Drain any excess grease.
Season the Beef: Add the water and taco seasoning to the cooked beef. Stir to coat the beef evenly with the seasoning.
Combine with Tomato Sauce: Reduce the heat and add the tomato sauce to the beef mixture. Stir to combine well.
Add the Spaghetti and Rotel: Stir the cooked spaghetti into the beef mixture. Add the drained Rotel diced tomatoes and green chilies, then mix well.
Melt the Cheese: Remove the pan from heat, and stir in 1 1/2 cups of the shredded cheese until it melts and combines smoothly.
Assemble the Tacos: Fill the taco shells with the spaghetti mixture, making sure to evenly distribute the filling among all the shells.
Top with Cheese: Sprinkle the remaining cheese on top of the filled tacos.
Bake: Place the tacos in the preheated oven and bake for 4-6 minutes, or until the cheese is fully melted.
Serve: Remove from the oven and serve immediately. Enjoy!

Notes

Vegetarian Version: Substitute the ground beef with black beans or lentils for a vegetarian option. You can still use the same taco seasoning and other ingredients.

Add Veggies: Toss in some sautéed bell peppers, onions, or zucchini for added flavor and texture.

Spicy Version: Add a bit of jalapeño or chili powder to the beef mixture for a spicy kick.

Cheese Variety: Feel free to experiment with different cheeses, such as sharp cheddar, pepper jack, or mozzarella.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 taco
Calories: 330
Sugar: 4g
Sodium: 520mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 40mg