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These spaghetti tacos started as a complete accident when my kids were watching some Nickelodeon show where a character made spaghetti tacos, and they begged me to try making them at home. I thought it sounded absolutely ridiculous - who puts pasta in taco shells? But they kept asking, and I figured the worst that could happen was we'd order pizza instead. Turns out, this weird combination actually works really well. The seasoned ground beef and spaghetti mixture tastes like a cross between spaghetti and meat sauce tacos, while the crispy shell adds this perfect crunch that regular pasta doesn't have.
My son's friend was over for dinner when I first made these, and he kept taking pictures to send to his mom because he'd never seen anything like it. He ate three of them and asked if his mom could get the recipe. Even my husband, who was convinced they'd be gross, ended up admitting they were "surprisingly good" and way more filling than he expected.
Ingredients
- Regular spaghetti - Broken in half so it actually fits in the taco shells without being a complete mess
- Ground beef - Seasoned with taco seasoning instead of Italian stuff to make it taste right
- Taco shells - The stand-and-stuff kind work way better than regular ones that tip over
- Mexican cheese - Because everything's better with melted cheese on top
- Tomato sauce and Rotel - Creates the perfect sauce that's not too thick or too thin
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Step-by-Step Instructions
- Getting the Pasta Ready
- Cook your spaghetti like normal, but break the noodles in half first because full-length spaghetti hanging out of taco shells looks ridiculous and is impossible to eat. Don't cook it too long because it's going in the oven later and you don't want it turning to mush.
- Beef Time
- Brown the ground beef in a big skillet, breaking it up as it cooks until there's no pink left. Drain off the grease because nobody wants greasy tacos. Add the taco seasoning with some water like the packet says, then stir in the tomato sauce.
- Putting It Together
- Mix the cooked spaghetti into the beef mixture, then add the drained Rotel tomatoes. Take it off the heat and stir in most of the cheese, saving some for the top. Everything should stick together nicely but not be too wet.
- Assembly Line
- Stand your taco shells up in a baking dish and fill each one with the spaghetti mixture. Don't overstuff them or they'll fall over and make a huge mess. Sprinkle the leftover cheese on top and stick the whole thing in a 400-degree oven for maybe 5 minutes until the cheese melts.
I learned about the spaghetti length the hard way when my first attempt looked like some kind of pasta monster with noodles everywhere. Now I always break them in half and it's so much easier to eat. Also, regular taco shells kept falling over and dumping everything, which was frustrating and messy.
What to Serve With Them
These are weird enough to be the main event, but some Spanish rice or beans on the side makes it feel more like a real meal. My kids like them with tortilla chips for extra crunch. Regular taco toppings like sour cream or salsa work too if people want to customize them.
Switch It Up
You could try different pasta shapes like penne or shells if you want something different. Adding some corn or black beans to the mixture makes it more filling. For adults who want heat, throw in some jalapeños or hot sauce. I've made them with ground turkey too when that's what I had.
Keeping Them Fresh
These really need to be eaten right away while the shells are still crispy. Once they sit around, the shells get soggy and it's not the same. You can make the spaghetti mixture ahead of time and just assemble them when you're ready to eat.
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These spaghetti tacos have become one of those recipes that my kids specifically request when their friends come over because they think it makes me the "cool mom" who makes weird food. They're proof that sometimes the most ridiculous ideas end up being the most memorable meals. Every time I make them, I'm reminded that cooking doesn't always have to be serious to be good.
Frequently Asked Questions
- → Can I use different pasta shapes?
- Spaghetti works best because when broken in half, it fits perfectly in taco shells. You could try thin pasta like angel hair, but avoid thick or wide shapes.
- → Can I make these ahead of time?
- You can prepare the spaghetti mixture ahead and store it in the fridge, then fill the shells and bake when ready to serve. The shells may get soggy if assembled too far ahead.
- → What if I can't find stand and stuff taco shells?
- Regular hard taco shells work too, but you'll need to prop them up in the baking dish. Stand and stuff shells just make it easier to fill and bake.
- → Can I add other toppings?
- Absolutely! Try adding lettuce, diced tomatoes, sour cream, or guacamole after baking. Just like regular tacos, you can customize with your favorite toppings.
- → How do I prevent the shells from breaking?
- Handle the taco shells gently and don't overfill them. The stand and stuff variety are sturdier, but any hard shell can break if overloaded.