Spaghetti Tacos With Ground Beef
Spaghetti tacos mash up tender al dente noodles, seasoned ground beef, Rotel, and melty cheese, all tucked into stand‑and‑stuff taco shells—ready to bake in under 30 minutes.
Ingredients
- 6 oz uncooked spaghetti noodles broken in half
- 1 lb lean ground beef
- ½ cup water
- 1 oz mild taco seasoning
- 1 cup tomato sauce
- 10 oz Rotel diced tomatoes & green chilies drained
- 1¾ cups shredded Mexican cheese blend
- 10 Old El Paso Stand & Stuff taco shells
Instructions
- Cook spaghetti in salted water until al dente, about 8–10 minutes. Drain and set aside.
- Cook ground beef in a skillet over medium-high heat until browned. Drain excess grease.
- Add water and taco seasoning. Stir for 1 minute until well coated.
- Lower heat and stir in tomato sauce until evenly combined.
- Toss in cooked spaghetti and drained Rotel. Mix until everything is well blended.
- Remove from heat. Add 1½ cups cheese and stir until melted.
- Arrange taco shells upright in a baking dish. Spoon in the cheesy mixture.
- Top each taco with remaining ¼ cup cheese.
- Bake at 400°F for 4–6 minutes until cheese melts and shells are crisp.
- Serve hot. Let cool slightly before eating.