Description
Spaghetti Tacos combine two favorites—pasta and tacos—into a fun, kid-friendly dish. Crunchy taco shells are filled with cheesy, beefy spaghetti for a playful and delicious meal.
Ingredients
Scale
- 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 oven to 400°F (200°C). Cook spaghetti according to package directions and drain.
- In a large sauté pan over medium-high heat, cook the ground beef, crumbling it as it cooks. Drain excess grease.
- Add water and taco seasoning to the beef and stir until coated.
- Reduce heat to low. Add tomato sauce and stir well. Add the cooked spaghetti and drained Rotel; stir to combine.
- Remove from heat and stir in 1 1/2 cups of the shredded cheese until melted and combined.
- Place taco shells in a 9×13 inch baking dish. Fill each shell with the spaghetti mixture and top with the remaining 1/4 cup cheese.
- Bake for 4–6 minutes or until the cheese on top is melted.
- Remove from oven and serve immediately. Enjoy!
Notes
- Use stand-and-stuff taco shells to keep filling easy to manage.
- Swap ground beef with ground turkey or chicken for a lighter version.
- Add extra toppings like sour cream, diced avocado, or cilantro for more flavor.
- For extra spice, use hot Rotel or add jalapeños to the mix.
- Serve immediately to keep the taco shells crunchy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
