Spaghetti Tacos (Print Version)
# Ingredients:
→ Main Components
01 -
6 oz uncooked spaghetti noodles, broken in half
02 -
1 lb lean ground beef
03 -
1/2 cup water
04 -
1 oz mild taco seasoning
05 -
1 cup tomato sauce
06 -
10 oz Rotel diced tomatoes and green chilies, drained
07 -
1 3/4 cups shredded Mexican cheese blend
08 -
10 Old El Paso stand and stuff taco shells
# Instructions:
01 -
Preheat oven to 400°F. Cook spaghetti according to package directions, then drain.
02 -
Add lean ground beef to a large sauté pan over medium-high heat. Crumble the beef well as it cooks. Once fully cooked, drain the grease from the pan.
03 -
Add water and taco seasoning to the pan, stirring until all the ground beef is coated in seasoning.
04 -
Reduce heat to low and add tomato sauce, stirring well. Add the cooked spaghetti and stir again. Add the drained Rotel and stir to combine.
05 -
Remove pan from heat and add 1 1/2 cups of the shredded cheese, stirring it into the spaghetti mixture.
06 -
Place taco shells in a 9×13 inch baking dish. Scoop the spaghetti mixture into the taco shells and sprinkle with remaining 1/4 cup cheese. Bake for 4-6 minutes until cheese on top is completely melted.
07 -
Remove from oven and serve the tacos immediately. Enjoy!
# Notes:
01 -
Spaghetti tacos are a fun fusion dish that combines Italian pasta with Mexican flavors.
02 -
These are made with stand and stuff taco shells loaded with seasoned spaghetti and ground beef.
03 -
The dish is finished with melted cheese for the perfect comfort food combination.
04 -
This is an easy dinner recipe that's ready in just 35 minutes.