Spaghetti Tacos Ground Beef (Print Version)
# Ingredients:
→ Pasta
01 -
170 g uncooked spaghetti noodles, broken in half
→ Beef Filling
02 -
450 g lean ground beef
03 -
120 ml water
04 -
28 g mild taco seasoning
05 -
240 ml tomato sauce
06 -
285 g Rotel diced tomatoes and green chilies, drained
→ Cheese and Shells
07 -
200 g shredded Mexican cheese blend
08 -
10 stand and stuff crispy taco shells
# Instructions:
01 -
Set oven to 204°C and allow it to reach full temperature.
02 -
Boil spaghetti noodles in a medium pot according to package instructions; drain and set aside.
03 -
Heat a large sauté pan over medium-high heat. Add lean ground beef, breaking it apart as it cooks. Once fully browned, drain off excess grease.
04 -
Add water and taco seasoning to the pan with beef. Stir to coat the beef evenly with seasoning.
05 -
Reduce heat to low. Stir in tomato sauce and mix thoroughly with the beef.
06 -
Add the drained spaghetti and Rotel diced tomatoes with green chilies to the pan. Stir until well combined.
07 -
Remove pan from heat. Add 165 g shredded Mexican cheese blend and mix until melted and evenly distributed.
08 -
Arrange the taco shells upright in a 33x23 cm baking dish. Fill each shell with the spaghetti-beef mixture.
09 -
Sprinkle remaining 35 g shredded cheese over the filled tacos. Bake for 4–6 minutes, or until cheese is fully melted.
10 -
Remove the baking dish from the oven and serve tacos immediately while hot.
# Notes:
01 -
Increase the heat by using hot taco seasoning or a pinch of red pepper flakes according to taste.