Spaghetti Tacos Cheesy Oven Style (Print Version)
# Ingredients:
→ Pasta
01 -
170 g uncooked spaghetti noodles, broken in half
→ Meat
02 -
450 g lean ground beef
→ Seasoning
03 -
28 g mild taco seasoning
04 -
120 ml water
→ Sauce
05 -
240 ml tomato sauce
06 -
280 g Rotel diced tomatoes with green chilies, drained
→ Cheese
07 -
175 g shredded Mexican cheese blend
→ Shells
08 -
10 stand and stuff taco shells
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the broken spaghetti noodles and cook according to package instructions until al dente. Drain well and set aside.
02 -
Heat a large sauté pan over medium-high heat. Add the lean ground beef and cook, crumbling the meat as it browns. Once fully cooked, carefully drain excess fat from the pan.
03 -
Add water and mild taco seasoning to the browned beef. Stir thoroughly to ensure even coating of the meat. Reduce the heat to low and pour in the tomato sauce, stirring to incorporate.
04 -
Add the drained spaghetti noodles to the beef mixture and mix until evenly coated. Fold in drained Rotel diced tomatoes with green chilies and stir to combine all ingredients.
05 -
Remove the pan from heat and stir in 150 g (1 1/2 cups) of shredded Mexican cheese blend until melted and evenly distributed.
06 -
Arrange taco shells upright in a 23 x 33 cm baking dish. Fill each shell with the spaghetti mixture. Sprinkle the remaining 25 g (1/4 cup) of shredded cheese over the filled tacos.
07 -
Transfer the baking dish to an oven preheated to 200°C. Bake for 4 to 6 minutes or until the cheese is fully melted. Remove from the oven and serve hot.
# Notes:
01 -
To prevent taco shells from tipping, pack them tightly side by side in the baking dish before filling.