If you’re ready to shake up taco night in the most deliciously unexpected way, let me introduce you to Spaghetti Tacos Ground Beef (Print Format). Imagine tender spaghetti entwined with richly seasoned beef and juicy tomatoes, all snuggled into crunchy taco shells and bathed in gooey melted cheese. It’s wildly fun, deeply comforting, and guaranteed to light up the faces of everyone at your table! With vibrant flavors and easy steps, this playful fusion is about to become a new family favorite.
Ingredients You’ll Need
Let’s talk about how the magic happens: these ingredients aren’t just pantry staples, they’re the heart and soul of Spaghetti Tacos Ground Beef (Print Format)! Each one brings its own burst of flavor, texture, or color—making every bite utterly irresistible.
- Spaghetti noodles (6 oz, uncooked, broken in half): Shorter strands mesh perfectly into taco shells, making the bite just right (and less messy!).
- Lean ground beef (1 lb): The meaty backbone that soaks up all those tantalizing taco flavors.
- Water (1/2 cup): Helps blend the seasoning into the beef, creating a saucy, juicy base.
- Mild taco seasoning (1 oz): Brings bold zest and an unmistakable Tex-Mex flair to your filling.
- Tomato sauce (1 cup): Adds savory depth and envelops the spaghetti in a warm, tangy hug.
- Rotel diced tomatoes and green chilies (10 oz, drained): A pop of brightness and a mild heat liven up each bite beautifully.
- Shredded Mexican cheese blend (1 3/4 cups): Velvety and a little bit stretchy, it binds everything together and adds that irresistible goo factor.
- Old El Paso stand and stuff taco shells (10): These sturdy shells keep all the saucy goodness tucked neatly inside.
How to Make Spaghetti Tacos Ground Beef (Print Format)
Step 1: Preheat the Oven
First things first, set your oven to 400°F so it’s hot and ready to finish off your Spaghetti Tacos Ground Beef (Print Format) with that swoon-worthy cheesy melt on top.
Step 2: Boil the Spaghetti
Cook your spaghetti according to package directions—don’t forget to break those noodles in half first! This little trick means the pasta will nestle perfectly in each taco shell. Once done, drain well and set aside.
Step 3: Brown the Ground Beef
In a large sauté pan over medium-high heat, crumble the ground beef as it cooks. When the beef is no longer pink and beautifully browned, drain off the excess grease for a lighter, less oily taco filling.
Step 4: Add Water and Taco Seasoning
Pour in half a cup of water and sprinkle over the taco seasoning. Stir until the beef is completely coated—this is where the savory, smoky taco flavors really infuse the meat.
Step 5: Stir in Tomato Sauce
Lower the heat to a gentle simmer, then stir in the tomato sauce. Let everything mingle for a few minutes so the flavors can get to know each other.
Step 6: Mix in Cooked Spaghetti
Add your cooked, drained spaghetti into the pan. Toss and turn until every strand glistens with beefy, tangy goodness. You’re building layers of flavor in every forkful!
Step 7: Add Rotel Tomatoes and Chilies
Stir in the drained Rotel tomatoes and green chilies. They’ll lend a gentle kick and a vivid pop of color that makes your filling extra vibrant.
Step 8: Melt in the Cheese
Take the pan off the heat and stir in 1 1/2 cups of shredded cheese. Watch it melt into silky richness, wrapping everything up in a cheesy embrace—it’s officially comfort food bliss!
Step 9: Load Up the Taco Shells
Arrange your stand and stuff taco shells in a 9×13 inch baking dish. Gently spoon the spaghetti and beef mixture into each shell, packing them generously for maximum satisfaction.
Step 10: Top with More Cheese
Sprinkle the remaining 1/4 cup of cheese over the filled tacos. This final cheesy layer is the secret to getting a golden, bubbly finish!
Step 11: Bake Until Melty
Slide the dish into the oven and bake for 4-6 minutes, just until the cheese on top is irresistibly melted and starting to bubble.
Step 12: Serve and Enjoy!
Remove your Spaghetti Tacos Ground Beef (Print Format) from the oven and serve immediately—crispy, gooey, and utterly mouth-watering!
How to Serve Spaghetti Tacos Ground Beef (Print Format)
Garnishes
Don’t hold back on toppings! Shower your Spaghetti Tacos Ground Beef (Print Format) with chopped cilantro, sliced green onions, a dollop of sour cream, or even a fresh squeeze of lime—each adds a splash of freshness and color that’ll make your tacos pop.
Side Dishes
Pair these fun tacos with classic Mexican-style rice, a zesty corn salad, or even crunchy tortilla chips and salsa. Each side brings a new texture that keeps your dinner lively and totally satisfying.
Creative Ways to Present
Turn your meal into a taco bar! Lay out all the fillings, garnishes, and shells separately so everyone can build their own Spaghetti Tacos Ground Beef (Print Format). Or try tiny street taco shells for a party platter of mini bites—perfect for sharing!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spaghetti Tacos Ground Beef (Print Format), you can store the spaghetti filling and taco shells separately in airtight containers. The filling will keep well in the fridge for up to three days, just reheat when you’re ready for round two.
Freezing
Want to meal-prep? The spaghetti and beef mixture freezes beautifully! Cool it completely and pack into airtight freezer bags or containers for up to two months. The taco shells are best fresh, but you can always stock up and keep them in your pantry.
Reheating
To reheat, warm the spaghetti beef mixture gently on the stove or in the microwave until steaming hot. Then, stuff your taco shells and pop them back in the oven with extra cheese for a few minutes to recapture that just-baked crispiness.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken are great lean options for Spaghetti Tacos Ground Beef (Print Format), soaking up the same bold flavors and keeping the dish delightfully light.
Do I have to use Rotel, or can I swap it for something else?
If Rotel isn’t on hand, you can use regular diced tomatoes and add a few finely chopped green chilies for the same vibrant flavor and a gentle kick of heat.
Can I make these tacos vegetarian?
You definitely can! Just substitute the ground beef for your favorite plant-based ground or even crumbled tofu, and enjoy the same fun Spaghetti Tacos Ground Beef (Print Format) experience—minus the meat.
What’s the best way to keep the taco shells from getting soggy?
Keep your filling warm but not extra wet, and stuff the taco shells just before baking. The short burst in the oven helps the shells stay crisp even with the saucy spaghetti inside.
Can kids help make this recipe?
This is a wonderfully kid-friendly meal! Invite little helpers to break spaghetti, layer the filling into shells, or sprinkle the final layer of cheese—Spaghetti Tacos Ground Beef (Print Format) can be a fun, hands-on cooking adventure for the whole family.
Final Thoughts
Let’s be honest, Spaghetti Tacos Ground Beef (Print Format) bring unexpected joy to the dinner table. With every cheesy crunch and saucy bite, this dish promises laughter and happy bellies. So next time you need a crowd-pleaser or just want to make dinnertime a bit more playful, give these tacos a whirl—you won’t regret a single bite!
PrintSpaghetti Tacos Ground Beef (Print Format) Recipe
Spaghetti and seasoned beef are combined in taco shells and topped with cheese, creating a fun and flavorful family meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 tacos
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Spaghetti Tacos Ground Beef:
- 6 oz uncooked spaghetti noodles, broken in half
- 1 lb lean ground beef
- 1/2 cup water
- 1 oz mild taco seasoning
- 1 cup tomato sauce
- 10 oz Rotel diced tomatoes and green chilies, drained
- 1 3/4 cups shredded Mexican cheese blend
- 10 Old El Paso stand and stuff taco shells
Instructions
- Preheat oven to 400°F.
- Cook spaghetti according to the package directions and drain.
- Heat a large sauté pan over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
- Add water and taco seasoning to the beef. Stir to coat evenly.
- Reduce heat, add tomato sauce, and mix well.
- Combine cooked spaghetti with the beef mixture.
- Stir in the drained Rotel tomatoes.
- Remove from heat, add 1 1/2 cups of cheese, and stir until melted.
- Fill taco shells with spaghetti mixture.
- Sprinkle remaining cheese on top.
- Bake for 4-6 minutes until cheese melts.
- Remove from oven and serve immediately.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
