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Spaghetti tacos are the kind of playful mashup that brings out big smiles at the dinner table. Think of crispy taco shells packed with savory ground beef and twirly spaghetti, all blanketed with zesty tomato sauce and plenty of gooey melted cheese. It is the ultimate weeknight treat when you cannot choose between your favorite pasta and taco night.
I still remember the first time I made these for a family game night, and now everyone asks for them whenever we gather together. My kids especially love the crunchy surprise of pasta inside a taco shell.
Ingredients
- Uncooked spaghetti noodles: about six ounces broken in half for easy eating and stuffing in taco shells
- Lean ground beef: makes a juicy and hearty filling without being greasy
- Water: helps the taco seasoning mix coat the beef evenly
- Mild taco seasoning: brings flavor and mild heat while keeping the dish kid friendly
- Tomato sauce: helps create a savory base that brings together all the flavors
- Rotel diced tomatoes with green chilies: bring brightness with a little tang and color
- Shredded Mexican cheese blend: melts perfectly and gives just the right amount of creamy richness
- Old El Paso stand and stuff taco shells: are sturdy enough to hold a hearty scoop of spaghetti mixture and hold up well in the oven
Step-by-Step Instructions
- Cook the Spaghetti:
- Boil spaghetti noodles in salted water according to the package instructions until just al dente then drain thoroughly. This way they do not get mushy in the taco shells.
- Brown the Beef:
- Place ground beef in a large sauté pan set over medium-high heat. Crumble the meat thoroughly with a spoon as it cooks until there is no pink left and the texture is crumbly. Drain off grease to keep the filling from getting soggy.
- Season the Beef:
- Pour water and taco seasoning into the pan with the cooked ground beef. Stir well until the seasoning fully coats the meat and the mixture is nice and saucy.
- Combine with Sauce and Pasta:
- Turn the heat to low. Add tomato sauce to the pan stirring until everything is combined and bubbling gently. Add cooked spaghetti and toss so each noodle gets some of that seasoned tomato mixture. Stir in the drained Rotel making sure the chilies and tomatoes are well distributed.
- Stir in the Cheese:
- Take the pan off the heat. Sprinkle in one and a half cups of shredded Mexican cheese and stir. This step melts the cheese into the pasta and gives it the dreamy texture you want for tacos.
- Fill and Top the Taco Shells:
- Stand taco shells upright in a baking dish and divide the spaghetti mixture among them so each one is filled but not overflowing. Top with extra cheese to create a perfect golden top.
- Bake to Finish:
- Place the baking dish in a four hundred degree oven. Bake for four to six minutes just enough to melt the cheese on top and make those shells extra crispy.
- Serve and Enjoy:
- Take out of the oven and let everyone grab a hot spaghetti taco. Serve immediately for the best crunch and flavor.
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Storage Tips
Let any leftovers cool completely then place in an airtight container. Store in the fridge for up to two days. To reheat line a baking sheet with foil and warm the tacos in a low oven so the shells get crisp again. Microwave will work in a pinch but the shell will soften.
Ingredient Substitutions
Ground turkey can be used instead of beef for a lighter version. If you want to make this vegetarian try cooked lentils or crumbled plant based meat. Any short cut pasta will work if you are out of spaghetti. You can use your favorite taco seasoning blend or amp up the heat by using spicy Rotel.
Serving Suggestions
Serve with guacamole sour cream or a simple green salad to balance the rich cheesy filling. For an even heartier spread add some chips and salsa or fresh cut fruit. At parties set up a taco bar with the spaghetti filling in a slow cooker and let everyone build their own.
Cultural Context
Spaghetti tacos first rose to fame thanks to a beloved kids’ TV show and quickly became a favorite with those who love blending traditions. This dish is a true celebration of fun playful cooking bringing together the comfort of spaghetti night and the hands on joy of tacos. It has become a staple in my family for birthday dinners or anytime we need a meal that gets everyone talking and laughing together.
Frequently Asked Questions
- → How do you cook the spaghetti for this dish?
Cook the spaghetti according to the package instructions, breaking the noodles in half before boiling to fit the taco shells more easily. Drain thoroughly before mixing it with the seasoned beef and tomato sauce.
- → Can I use other types of cheese?
Yes, you can substitute the shredded Mexican cheese blend with cheddar, mozzarella, or even pepper jack for a slightly different flavor profile.
- → What’s the best way to keep the tacos from breaking?
Use stand-and-stuff taco shells, which are designed to hold fillings securely. Handle the shells gently when filling them and consider baking them briefly before assembling to stabilize.
- → Can I make these tacos ahead of time?
You can prepare the spaghetti mixture ahead and refrigerate it. When ready to serve, fill the taco shells and bake them until the cheese melts.
- → Is there a vegetarian alternative?
Yes, you can substitute the ground beef with plant-based protein crumbles or sautéed vegetables like mushrooms, zucchini, and bell peppers.
- → Can I use homemade taco seasoning?
Absolutely! Homemade taco seasoning made with chili powder, paprika, cumin, garlic powder, onion powder, and oregano works perfectly for this dish.