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Spaghetti tacos were born out of one of those weeknight dilemmas when my kids could not pick between pasta and tacos They became an instant family favorite and now I rely on this playful mashup whenever everyone wants comfort but no one can decide what to eat
When I first made spaghetti tacos it was just for a laugh Now they disappear so fast at sleepovers and family nights that I always double the recipe
Ingredients
- Uncooked spaghetti noodles: Breaking them in half makes them fit perfectly in the shells Choose a good quality brand for the best texture
- Lean ground beef: Gives the tacos a juicy and hearty filling Pick fresh beef with bright color and very little liquid in the package
- Mild taco seasoning: Adds all the classic southwest flavor Look for a brand with a good balance of chili powder and cumin
- Tomato sauce: Coats the spaghetti so every bite is saucy and rich Go for a smooth thick variety
- Rotel diced tomatoes and green chilies: Bring tangy heat and pops of freshness Check your can for a good mix of visible chili pieces
- Shredded Mexican cheese blend: A combo of cheddar and Monterey Jack that melts beautifully Shred your own if you can for the best taste
- Old El Paso stand and stuff taco shells: Sturdy enough to hold the filling and stay crunchy Pick shells that feel crisp and are not cracked
Step-by-Step Instructions
- Boil the Spaghetti:
- Cook the spaghetti noodles in well salted water until just barely al dente Drain well so the noodles do not water down the sauce
- Brown the Beef:
- Heat a large sauté pan over medium-high Add the ground beef and use a spoon to break it into small pieces as it sizzles Keep cooking until there is no pink left and the meat is browned and crumbly Drain off as much grease as you can for a lighter taco
- Season the Meat:
- Sprinkle the taco seasoning over the beef then pour in the water Stir thoroughly so every bit of meat gets coated in those southwest spices Simmer until most of the water is cooked off
- Make the Spaghetti Filling:
- Pour in the tomato sauce and stir it into the seasoned beef Let it bubble just a bit then add the cooked spaghetti Toss continuously so the sauce and meat cling to every noodle Add the drained Rotel and fold it all together over low heat
- Add the Cheese:
- While the spaghetti is still hot toss in about one and a half cups of the cheese and fold carefully so it melts right into the mix This makes the filling creamy and helps everything stick together in the taco shell
- Load the Taco Shells:
- Stand up the taco shells in a nine by thirteen inch baking dish Spoon the spaghetti mixture into each shell right to the top but do not overstuff Sprinkle the rest of the cheese over each taco for a bubbly topping
- Bake to Finish:
- Slide the whole dish into your oven and bake at four hundred degrees for about five minutes You want the cheese melted and the shells just warmed and crisp
- Serve Hot:
- Let the tacos cool a minute then serve right away I love offering extra toppings like chopped cilantro or a dollop of sour cream
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My favorite part is the melted cheese stretching with every bite My son and I always try to see who can get the longest cheese pull It is those little moments that make this silly dish a major win at our table
Storage Tips
Spaghetti tacos keep well if you store the spaghetti mixture and taco shells separately Store any extra filling in an airtight container in the fridge for up to three days Assemble fresh tacos and bake just before eating Reheating assembled tacos in the oven helps the shells stay crisp
Ingredient Substitutions
Ground turkey or chicken works instead of beef for a lighter filling You can also make it vegetarian using cooked lentils or plant based crumbles If Rotel is too spicy use regular diced tomatoes For a dairy free version pick a plant based cheese blend that melts nicely
Serving Suggestions
Pile on toppings like shredded lettuce diced avocado or thinly sliced green onions for extra crunch A squeeze of lime over the top brightens up the flavors Pair with a simple salad or roasted veggies to add color to your taco night
Cultural Context
Spaghetti tacos were made famous by a quirky kids TV show and quickly became a real world fad They blend Italian American and Tex Mex flavors for a new American classic Like many great food mashups this dish is about having fun at the dinner table and breaking a few rules
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Spaghetti tacos bring joy and creativity to family dinners You will love how easy they are to customize and serve
Frequently Asked Questions
- → What type of cheese works best for spaghetti tacos?
Use a Mexican cheese blend for a creamy, melted texture. Cheddar or Monterey Jack also work well for extra flavor.
- → Can I substitute ground beef with another protein?
Ground turkey, chicken, or plant-based crumbles are great alternatives and absorb the taco seasoning well.
- → How do I prevent the taco shells from getting soggy?
Bake the filled taco shells for a few minutes to achieve a crispy texture and help the cheese melt evenly.
- → Are there vegetarian options for this dish?
Yes, omit the ground beef and add black beans or sautéed vegetables for a meat-free version.
- → Can I prepare spaghetti tacos ahead of time?
Prepare the spaghetti mixture in advance and fill taco shells just before baking for best crunch and flavor.