Description
A fun and creative recipe that combines spaghetti and tacos to create a unique dinner idea – Spaghetti Tacos!
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
Instructions
- Preheat oven to 400°F (200°C). Cook the spaghetti according to package directions, then drain.
- In a large sauté pan, add lean ground beef over medium-high heat. Crumble the beef as it cooks. Once fully cooked, drain the grease from the pan.
- Add water and taco seasoning to the pan, stirring until all the ground beef is evenly coated with the seasoning.
- Reduce heat to low and add tomato sauce, stirring well. Then, add the cooked spaghetti and stir to combine. Add the drained Rotel tomatoes and stir again.
- Remove the pan from heat and stir in 1 1/2 cups of the shredded cheese into the spaghetti mixture.
- Place the taco shells in a 9×13 inch baking dish. Scoop the spaghetti mixture into the taco shells and sprinkle with the remaining 1/4 cup cheese. Bake for 4-6 minutes until the cheese on top is completely melted.
- Remove from the oven and serve the tacos immediately. Enjoy!
Notes
- You can add additional toppings such as sour cream, chopped lettuce, or diced onions for extra flavor.
- Use gluten-free taco shells and pasta if needed for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 55 mg
