Spaghetti Tacos

What if you could combine two of your favorite comfort foods—spaghetti and tacos—into one unforgettable dish?
That’s exactly what Spaghetti Tacos deliver: crispy taco shells packed with cheesy, saucy spaghetti and seasoned beef for a fun, satisfying twist on taco night.

They’re kid-friendly, quick to prepare, and guaranteed to be a crowd-pleaser for weeknights, parties, or game day spreads.

Why Spaghetti Tacos Are the Ultimate Fun Dinner

Spaghetti Tacos are easy, cheesy, and totally unexpected.
They combine the best parts of classic spaghetti and crunchy tacos in one hand-held bite.

Prep time is about 25 minutes.
Bake time is a quick 5 to 6 minutes to melt the cheese and crisp the shells.
In just about 30 minutes, you can have a tray of these ready to hit the table.

Perfect for family dinners, potlucks, or anytime you want to shake up your usual taco night routine.

Ingredients You’ll Need

Main Components

• 6 ounces uncooked spaghetti noodles, broken in half
• 1 pound lean ground beef
• 1/2 cup water
• 1 ounce mild taco seasoning
• 1 cup tomato sauce
• 10 ounces Rotel diced tomatoes and green chilies, drained
• 1 3/4 cups shredded Mexican cheese blend
• 10 Old El Paso stand and stuff taco shells

Ingredient Tips

• Use lean ground beef (90% or higher) to minimize excess grease.
• Breaking the spaghetti in half helps it fit neatly into the taco shells.
• Rotel tomatoes add flavor and a little spice—use mild or original based on your heat preference.
• Stand and stuff taco shells are easier to fill and bake without tipping over.

You can also swap in ground turkey or plant-based meat crumbles for a lighter or vegetarian version.

Step-by-Step Instructions

1. Preheat the Oven and Cook Spaghetti
Preheat your oven to 400°F (200°C).
Cook the spaghetti according to package instructions until al dente.
Drain and set aside.

2. Brown the Ground Beef
In a large sauté pan over medium-high heat, cook the ground beef, crumbling it well as it browns.
Drain off any excess grease once fully cooked.

3. Season the Beef
Add the water and taco seasoning to the beef in the pan.
Stir well to coat the beef evenly.
Reduce the heat to low and add the tomato sauce.
Stir to combine.

4. Add Spaghetti and Tomatoes
Add the cooked, drained spaghetti to the pan with the beef mixture.
Stir thoroughly so the sauce coats the noodles.
Add the drained Rotel tomatoes and green chilies, and stir to combine.

5. Add Cheese
Remove the pan from the heat.
Stir in 1 1/2 cups of the shredded Mexican cheese blend until melted and evenly distributed.

6. Fill the Taco Shells
Arrange the taco shells upright in a 9×13-inch baking dish.
Scoop the spaghetti and beef mixture into each taco shell.
Top each filled taco with a sprinkle of the remaining 1/4 cup shredded cheese.

7. Bake the Tacos
Bake in the preheated oven for 4 to 6 minutes, or until the cheese on top is fully melted and the shells are crisp.

8. Serve Immediately
Remove from the oven and serve the tacos while hot.
Enjoy the crunch of the shell combined with the cheesy, savory spaghetti filling.

How to Serve Them Perfectly

Spaghetti Tacos are fun and satisfying on their own.
But you can dress them up even more with simple toppings and sides.

Serving Suggestions

• Top with sour cream, chopped cilantro, or sliced jalapeños for extra flavor
• Serve with a side of guacamole, salsa, or a green salad
• Offer extra Rotel or diced tomatoes on the side for a fresh finish
• Pair with Mexican-style rice or refried beans for a full meal

They’re a guaranteed conversation starter at any gathering.

Storage and Make-Ahead Tips

To store leftovers
Spaghetti Tacos are best enjoyed fresh.
But if you have leftovers, store the filling separately from the shells to avoid sogginess.

• Keep the spaghetti filling in an airtight container in the fridge for up to 3 days
• Reheat the filling and reassemble with fresh taco shells before serving

To reheat
Warm the spaghetti filling gently on the stove or in the microwave.
Fill fresh taco shells and bake for 3 to 4 minutes at 400°F to re-crisp and melt the cheese.

Make-ahead tip
You can make the spaghetti and beef filling a day ahead.
Store it refrigerated, then fill and bake the tacos just before serving.

Recipe Variations

1. Chicken Spaghetti Tacos
Swap the ground beef for shredded cooked chicken.
Use taco seasoning and a splash of salsa for a different twist.

2. Vegetarian Spaghetti Tacos
Use meatless crumbles or extra beans in place of ground beef.
Black beans or pinto beans work well for added texture.

3. Extra Cheesy Spaghetti Tacos
Add a layer of cream cheese or queso inside the taco shell before adding the spaghetti filling for an extra cheesy bite.

Each variation keeps the fun format but lets you mix up the flavors to suit your taste or occasion.

Conclusion: A Fun Twist on Taco Night

Spaghetti Tacos are the ultimate mash-up meal, bringing together the best parts of spaghetti and tacos in one crispy, cheesy bite.
They’re fun to make, even more fun to eat, and perfect for shaking up your usual dinner routine.

Whether you’re serving a family dinner, feeding a crowd, or looking for a fun party food, these tacos are a guaranteed hit.

Give them a try and get ready for lots of smiles around the table.

Tried them? Share your favorite toppings or variations in the comments.

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Frequently Asked Questions

Can I use different pasta?
Yes. Thin spaghetti or even linguine can work, but avoid long noodles like fettuccine that won’t fit well in the shells.

Can I make these spicier?
Definitely. Use hot Rotel, add diced jalapeños, or sprinkle in some red pepper flakes.

Can I use homemade taco seasoning?
Yes. A simple mix of chili powder, cumin, paprika, garlic powder, and salt makes a great homemade substitute.

What if I don’t have stand and stuff taco shells?
Use regular taco shells and prop them up tightly in the baking dish to prevent tipping.

Can I freeze the filling?
Yes. The spaghetti and beef mixture freezes well for up to 2 months.
Thaw overnight in the fridge before reheating and assembling the tacos.