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
