Spaghetti Tacos Ground Beef

This playful mashup of spaghetti and tacos solves busy weeknight dinner dilemmas with fun flair and Tex Mex flavor. Kids rave about these spaghetti tacos filled with saucy beef and gooey cheese all tucked inside crisp shells. It is perfect for picky eaters or for family movie night when you crave something quick but out of the ordinary.

I first made these when my picky eaters wanted both tacos and pasta and now it is a quirky tradition at our house for sleepovers and celebrations.

Ingredients

• Uncooked spaghetti noodles: brings that familiar pasta comfort break the noodles to fit easily in taco shells For best quality choose Italian brands with durum wheat
• Lean ground beef: gives hearty savory flavor and protein Look for bright red beef from a local source if you can
• Water: helps distribute seasoning and keeps the filling saucy Use filtered for best taste
• Mild taco seasoning: adds Tex Mex zest without overpowering even sensitive palates Pick a brand with chili powder and cumin listed high in ingredients
• Tomato sauce: makes the mixture rich and binds the noodles and beef Opt for thick smooth tomato sauce not watery
• Rotel diced tomatoes and green chilies: contribute zesty tang and gentle heat Always drain thoroughly to avoid soggy shells
• Shredded Mexican cheese blend: melts perfectly and adds gooey appeal Choose a block to shred yourself for best melt and flavor
• Old El Paso stand and stuff taco shells: deliver crunch and make filling easier Look for fresh crispy shells in sealed packaging with no cracks

Step-by-Step Instructions

Prepare the Pasta:

Boil a medium pot of water Bring to a lively simmer and add a pinch of salt Cook spaghetti according to package until just barely tender about eight minutes then drain well so noodles do not water down the filling

Brown the Beef:

Use a large sauté pan and heat over medium high Once hot add the ground beef Break it up with a wide spatula or wooden spoon Cook until fully browned and no pink remains draining all the fat for a lighter filling

Season the Meat:

With the pan still over medium sprinkle taco seasoning evenly over beef Add water then stir thoroughly Always simmer a minute or two so the spice blend rehydrates and flavors every bit

Make the Sauce:

Reduce heat to low and pour in tomato sauce Stir to coat the beef evenly This creates a cohesive base so spaghetti will not slip out of the taco shells later

Combine Spaghetti and Meat:

Add your cooked spaghetti to the meat sauce Using tongs or two forks gently toss until every strand is shiny and coated Carefully mix in drained Rotel so you keep sauce balanced and taco shells stay crisp

Mix in the Cheese:

Remove pan from heat before adding cheese This prevents it from becoming stringy or separating Stir until the cheese melts completely making everything creamy and helping the mixture stick together

Fill Taco Shells:

Arrange taco shells upright in a nine by thirteen inch baking dish Using a wide spoon or tongs scoop the saucy spaghetti and beef mixture evenly among the shells Do not overstuff so each shell holds its crunch

Top and Bake:

Sprinkle the rest of the shredded cheese evenly across all tacos Slide the dish onto the center oven rack and bake just until cheese bubbles and melts and shells crisp around the edges This usually takes four to six minutes keep a close eye so cheese does not brown

Serve and Enjoy:

Remove the pan from the oven and transfer tacos to plates Using a thin spatula works best Serve immediately so the shells hold their texture and everyone gets that first cheesy bite

Pin it

I love using extra sharp cheddar in this recipe for added flavor Sometimes we have a contest for wildest topping like hot sauce diced avocado or sour cream and those nights always leave everyone laughing around the table

Storage Tips

Leftover spaghetti taco filling keeps well in the fridge stored in an airtight container for up to three days Reheat gently on the stovetop or in the microwave and fill fresh taco shells just before serving This keeps the tacos crunchy and satisfying

Ingredient Substitutions

Try ground turkey or even plant based crumbles if you want a lighter or vegetarian version You can swap Rotel for regular diced tomatoes if the kids are spice hesitant and a handful of Monterey Jack or Colby Jack cheese works nicely if you are out of Mexican blend

Pin it

Serving Suggestions

Offer a toppings bar with chopped lettuce diced onion jalapeños sour cream or cilantro so everyone can build their perfect taco A fresh corn salad or a bowl of crisp grapes makes an easy bright side

Tex Mex Roots With a Twist

Spaghetti tacos combine the fun of American family cooking with Tex Mex ingredients Taco shells bring crunch while saucy spaghetti adds comfort This dish became a pop culture sensation and now families everywhere can experiment with their own tasty mashups

Frequently Asked Questions

→ Can I use a different cheese blend?

Absolutely! You can substitute the Mexican cheese blend with cheddar, Monterey Jack, or a mix of your favorite cheeses for a different flavor profile.

→ What can I add for extra heat?

To add more spice, try using hot taco seasoning, chopped jalapeños, or a pinch of red pepper flakes in the beef mixture.

→ Can I make these tacos ahead of time?

It's best to assemble and bake just before serving so the shells remain crisp. However, you can prep the filling in advance and refrigerate until ready to use.

→ What type of taco shells work best?

Stand-and-stuff taco shells are ideal, as they hold the spaghetti and beef mixture well and make filling easier.

→ Is there a vegetarian version?

Swap the ground beef for cooked lentils or a plant-based ground substitute for a vegetarian option with similar texture and taste.