Spaghetti Tacos
A fun, family-friendly fusion of two favorites—tacos and spaghetti. These Spaghetti Tacos are crunchy, cheesy, and packed with taco-seasoned pasta goodness. Perfect for weeknights or party food!
Ingredients
For the Spaghetti Mixture:
- 170 g 6 oz spaghetti, broken in half (or elbow pasta)
- 450 g 1 lb lean ground beef (or turkey, lentils, or plant-based crumbles)
- 28 g 2 tbsp mild taco seasoning (store-bought or homemade)
- 120 ml ½ cup water
- 240 ml 1 cup tomato sauce (or marinara for richer flavor)
- 280 g 10 oz Rotel diced tomatoes with green chilies, drained (or fresh tomatoes + jalapeños)
- 175 g 1½ cups shredded Mexican cheese blend (cheddar, Monterey Jack, queso fresco, or vegan cheese)
For Assembly:
- 10 stand-and-stuff taco shells or baked flour tortillas for soft tacos
- Optional toppings: sour cream avocado, chopped cilantro
Instructions
- Boil salted water, cook broken spaghetti for 8–10 minutes until al dente. Drain and set aside.
- Cook ground beef in a skillet over medium-high heat for 5–7 minutes. Drain fat.
- Add taco seasoning and ½ cup water. Stir in tomato sauce and simmer on low.
- Add drained Rotel and cooked pasta. Mix well, then stir in 1½ cups cheese until melted.
- Preheat oven to 375°F. Fill taco shells in a baking dish with the mixture, top with remaining cheese, and bake 4–6 minutes.
- Top with sour cream, avocado, or cilantro. Serve hot and enjoy!