Why You’ll Love This Recipe
Spaghetti Tacos are the perfect comfort food combination, blending the rich flavors of Italian pasta with the bold, zesty taste of Mexican tacos. The seasoned ground beef adds a savory depth to the dish, while the tomato sauce and melted cheese bring all the classic flavors together. This easy-to-make dish is perfect for busy weeknights, offering a fun twist on traditional tacos that everyone will love.
Ingredients
Main Components
- 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 the oven to 400°F.
- Cook Spaghetti: Cook the spaghetti according to package directions. Drain and set aside.
- Cook Ground Beef: Add the lean ground beef to a large sauté pan over medium-high heat. Cook, crumbling the beef as it cooks, until fully browned. Drain the grease.
- Season the Beef: Add the water and taco seasoning to the pan, stirring until the beef is evenly coated with the seasoning.
- Add Tomato Sauce and Spaghetti: Reduce the heat to low and add the tomato sauce to the beef mixture, stirring well. Add the cooked spaghetti and stir to combine. Then, add the drained Rotel diced tomatoes and green chilies. Stir everything together.
- Add Cheese: Remove the pan from the heat and stir in 1 1/2 cups of shredded cheese until it melts into the spaghetti mixture.
- Assemble Tacos: Place the taco shells in a 9×13-inch baking dish. Scoop the spaghetti mixture into the taco shells and top with the remaining 1/4 cup of cheese.
- Bake: Bake for 4-6 minutes, or until the cheese on top is completely melted and bubbly.
- Serve: Remove from the oven and serve the tacos immediately. Enjoy!
Servings and Timing
- Yield: 5 servings (10 spaghetti tacos)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a bit of extra chili powder or diced jalapeños to the taco seasoning for some heat.
- Vegetarian Option: Replace the ground beef with black beans or lentils for a hearty vegetarian version.
- Extra Toppings: Top the tacos with sour cream, salsa, guacamole, or fresh cilantro for added flavor.
- Cheese Variations: Experiment with different cheese blends such as cheddar, Monterey Jack, or pepper jack for a different twist.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F for 5-7 minutes until warmed through and the cheese is melted.
FAQs
Can I use regular taco shells instead of the stand-and-stuff variety?
Yes, you can use regular taco shells, but the stand-and-stuff shells will hold more filling and make it easier to serve.
Can I make the spaghetti mixture ahead of time?
Yes, you can prepare the spaghetti mixture a day in advance. Just refrigerate it until you’re ready to assemble and bake the tacos.
What other kinds of pasta can I use for this recipe?
You can use any type of pasta, like penne or fusilli, if you prefer. Just make sure to adjust the cooking time accordingly.
Can I add vegetables to this dish?
Yes, you can add sautéed vegetables like bell peppers, onions, or mushrooms to the beef mixture for extra flavor and nutrition.
Can I freeze these tacos?
Yes, you can assemble the tacos and freeze them before baking. Wrap them tightly in plastic wrap and aluminum foil, then bake directly from the freezer at 350°F for about 15-20 minutes.
Conclusion
Spaghetti Tacos are a fun and creative dish that combines the flavors of two beloved cuisines. Whether you’re looking for a quick family dinner or a unique meal to impress guests, this fusion recipe is sure to become a favorite in your home. With crispy taco shells, savory beef, and cheesy goodness, it’s comfort food at its best!
Spaghetti Tacos
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings (10 spaghetti tacos)
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Fusion (Italian & Mexican)
Description
Spaghetti Tacos bring together the best of two cuisines—Italian and Mexican! This fun fusion dish features taco shells stuffed with seasoned ground beef, spaghetti noodles, tangy tomato sauce, and melted Mexican cheese.
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 the oven to 400°F.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large sauté pan, cook the ground beef over medium-high heat, crumbling as it cooks until browned. Drain the grease.
- Add water and taco seasoning to the beef, stirring to coat evenly.
- Reduce the heat to low, add the tomato sauce to the beef mixture, and stir well. Add cooked spaghetti and mix together. Add the drained Rotel diced tomatoes and green chilies, stirring to combine.
- Remove the pan from heat and stir in 1 1/2 cups of shredded cheese until melted.
- Place the taco shells in a 9×13-inch baking dish. Scoop the spaghetti mixture into the taco shells and top with the remaining 1/4 cup of cheese.
- Bake for 4-6 minutes until the cheese is melted and bubbly.
- Remove from the oven and serve immediately. Enjoy!
Notes
For a spicy kick, add chili powder or diced jalapeños to the taco seasoning.
For a vegetarian option, replace ground beef with black beans or lentils.
Top the tacos with sour cream, salsa, guacamole, or fresh cilantro for extra flavor.
Try different cheese blends like cheddar or pepper jack for variety.
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
