Save
Spaghetti Tacos combine two comfort food favorites for an easy family dinner that always gets everyone excited to come to the table. Crunchy taco shells stuffed with saucy spaghetti and seasoned beef make a fun and satisfying meal that disappears quickly on busy nights.
I first tried this recipe on a whim after seeing it on a show my kids loved and it instantly became one of our top five weeknight meals. My husband asks for these whenever he needs a pick me up after a long day.
Ingredients
- Uncooked spaghetti noodles: choose a sturdy brand so it holds up well and break in half so they fit the shells
- Lean ground beef: look for fresh meat that is bright red and avoid excess fat for easier draining
- Water: helps the taco seasoning coat the beef evenly and keeps things juicy
- Mild taco seasoning: brings all the classic smoky and savory taco flavor without overpowering the spaghetti
- Tomato sauce: opt for a smooth marinara style with no added sugar for better flavor balance
- Rotel diced tomatoes and green chilies: drain well so your filling is not soggy adds tang and just a bit of heat
- Shredded Mexican cheese blend: freshly shredded melts better and gives that creamy finish
- Old El Paso stand and stuff taco shells: sturdy enough to hold all the fillings and super crunchy
Step-by-Step Instructions
- Prep the Spaghetti:
- Boil your spaghetti noodles in salted water using the timing on the package for a perfect al dente texture. Drain and set aside so the noodles do not overcook and turn mushy.
- Brown the Beef:
- In a large sauté pan over medium high heat add the ground beef. Break it up well as it cooks for even browning. Cook until no pink remains and drain off all the grease so the filling is not greasy.
- Season the Meat:
- Pour in water and add the taco seasoning. Stir until every bit of beef is fully coated and mixture simmers for a minute to bring out the flavors.
- Tomato and Spaghetti Time:
- Lower the heat and stir in the tomato sauce until it blends smoothly with the beef. Gently add your cooked spaghetti and toss to coat every noodle.
- Stir in Rotel and Cheese:
- Add drained Rotel to the pan and mix well. Off the heat fold in one and a half cups of the shredded cheese until it melts into the mixture making everything gooey and irresistible.
- Stuff and Assemble Tacos:
- Arrange taco shells upright in a nine by thirteen inch baking dish. Gently fill each shell with the cheesy spaghetti mixture making sure not to overfill. Sprinkle the rest of the cheese across the tops.
- Bake to Finish:
- Bake in a hot four hundred degree oven just until the cheese on top is bubbly and melted about five minutes. Watch closely so the shells stay crisp but do not burn.
- Serve Hot:
- Serve immediately while the shells are extra crunch and the cheese is at its best.
Save
Mexican cheese blend is always the best part for me because it melts into the spaghetti and forms delicious stringy bites. My daughter loves helping stuff the taco shells and it quickly turns into a kitchen party every time we make this.
Storage Tips
Let leftovers cool fully before storing. Place the filled tacos in an airtight container separating layers with foil or parchment. They keep in the fridge for up to three days. If you want the shells to stay crunchy reheat in an oven or toaster oven instead of the microwave.
Ingredient Substitutions
Ground turkey works great as a lighter protein option and you can swap in any short pasta like penne or rotini if you are out of spaghetti. For extra veggies toss in chopped bell peppers or spinach when you add the tomato sauce.
Save
Serving Suggestions
Serve with crisp green salad tossed in lime vinaigrette or with corn and black bean salsa on the side. For an easy party platter line up the tacos on a tray and let everyone add their favorite hot sauce or guacamole.
Cultural Context
Spaghetti Tacos became famous from a popular kids TV show and have since taken on a life of their own at family tables everywhere. This playful mashup shows how food can be both comforting and a little bit silly bringing people together for a good time.
Recipe FAQs
- → What type of taco shells work best?
Stand and stuff taco shells are ideal because they hold the spaghetti mixture securely and maintain their crunch during baking.
- → Can I use a different protein instead of ground beef?
Ground chicken or turkey can easily replace beef for a lighter option. Just adjust seasoning to your taste preference.
- → Is there a way to make the dish spicier?
Increase spice by choosing hot taco seasoning, adding extra chili flakes, or using hot Rotel tomatoes and chilies.
- → What cheese blends work well here?
A shredded Mexican blend is popular, but cheddar, Monterey Jack, or a mix will melt smoothly and add great flavor.
- → Can the dish be prepared ahead of time?
Prepare the spaghetti and beef mixture ahead, then assemble and bake the tacos just before serving to keep shells crisp.