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Spaghetti Tacos bring together the comfort of saucy pasta and the crunch of taco shells for a dish that is easy for weeknights and guaranteed to become an instant crowd-pleaser. Perfect for kids and adults alike this mashup is loaded with cheesy beefy flavor and ready in just over half an hour.
I first made these on my nephew’s birthday when he could not decide between spaghetti and tacos—now it is our go-to family Friday meal
Ingredients
- Uncooked spaghetti noodles: choose regular durum wheat noodles and break them in half to easily fit taco shells and bake evenly
- Lean ground beef: look for 90 percent lean for less grease and a hearty texture
- Water: helps the taco seasoning blend into the beef perfectly without clumping
- Mild taco seasoning: brings taco night flair with spices and mild heat check for fresh dates and a blend with no fillers
- Tomato sauce: adds moisture and flavor choose unsalted to control seasoning in your dish
- Rotel diced tomatoes and green chilies: give a pop of brightness and gentle spice opt for original or mild based on your heat preference
- Shredded Mexican cheese blend: melts creamy and smooth look for bags with a mix of Monterey Jack cheddar and queso quesadilla for best flavor
- Old El Paso stand and stuff taco shells: their shape keeps your filling contained and crispy use fresh for best texture
Step-by-Step Instructions
- Boil the Noodles:
- Bring a large pot of salted water to a boil then add spaghetti noodles broken in half. Cook just until al dente so they hold up inside the tacos. Drain well and set aside.
- Brown the Beef:
- Place the ground beef in a large deep skillet over medium-high heat. Use a spatula to crumble it constantly so it cooks evenly with no large chunks. Continue cooking until fully browned with no pink showing.
- Season the Beef:
- Once the beef is cooked drain off any excess grease. Return to the pan and pour in the water and taco seasoning. Stir continuously for a minute so every bit of beef gets the spice blend.
- Build the Sauce:
- Turn the heat down to low. Pour in the tomato sauce and mix thoroughly to combine with the seasoned beef. You want a savory rich sauce that coats every bite.
- Add Spaghetti and Rotel:
- Add your cooked spaghetti to the pan followed by the drained Rotel. Toss everything together until well mixed and the tomatoes are spread evenly.
- Mix in Cheese:
- Take the pan off the heat. Sprinkle in one and a half cups of shredded cheese and stir with tongs for the creamiest filling. The residual heat melts everything together quickly.
- Fill Taco Shells:
- Arrange your stand and stuff taco shells in a baking dish so they all stand upright. Scoop the cheesy spaghetti beef filling into each shell packing gently so the shells do not break.
- Finish with Cheese:
- Sprinkle the remaining quarter cup of cheese across the top of each taco for a bubbly golden finish.
- Bake:
- Slide the dish into a 400 F oven for four to six minutes. The cheese will be fully melted and the taco shells will be just warmed through and slightly toasted.
- Serve:
- Carefully lift out the tacos and serve immediately for the best crunch factor.
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My favorite part is the first cheesy bite where crunchy shell meets saucy spaghetti. Last summer my niece tried to eat them with chopsticks and we laughed for days
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. The shells will soften but the flavor stays bold. Reheat in the oven at 350 F to regain some crispiness or enjoy cold like pizza for a surprisingly tasty twist.
Ingredient Substitutions
Try ground turkey or plant-based crumbles for a lighter or vegetarian version. Use any shape of short pasta that fits the shells if you are out of spaghetti. Pepper jack or sharp cheddar can replace Mexican cheese blend for extra kick.
Serving Suggestions
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Pair with a crisp green salad or fresh fruit to balance out the richness. Topped with a dollop of sour cream or sliced avocado these tacos feel even more special. Set out extra taco sauce and hot sauce for big flavor fans.
Cultural Context
This quirky dish was made popular by a beloved kids’ TV show but its roots go back to Italian-American home cooks mixing new-world shortcuts with traditions from home. It is now a favorite way to spice up pasta night for families across the country.
Recipe FAQs
- → Can I use other pasta besides spaghetti?
Yes, you can substitute with linguine or fettuccine, broken into shorter lengths for easier filling.
- → Is it possible to prep spaghetti tacos ahead?
Prepare the filling in advance and assemble just before baking to maintain crisp taco shells.
- → What toppings pair well with spaghetti tacos?
Try shredded lettuce, diced tomatoes, chopped cilantro, sour cream, or sliced jalapenos for extra flavor.
- → Can I make these tacos vegetarian?
Swap the ground beef for lentils or plant-based crumbles and adjust seasonings to taste.
- → How do I prevent taco shells from getting soggy?
Fill and bake the tacos just before serving, and keep the spaghetti mixture relatively thick to avoid excess liquid.