Spaghetti Tacos Ground Beef (Print Version)
Crispy taco shells filled with cheesy spaghetti and seasoned ground beef for a Tex-Mex twist.
# Ingredients:
→ Main Components
01 -
6 ounces uncooked spaghetti noodles, broken in half
02 -
1 pound lean ground beef
03 -
1/2 cup water
04 -
1 ounce mild taco seasoning
05 -
1 cup tomato sauce
06 -
10 ounces Rotel diced tomatoes and green chilies, drained
07 -
1 3/4 cups shredded Mexican cheese blend
08 -
10 stand-and-stuff taco shells
# Steps:
01 -
Set oven temperature to 400°F to ensure accurate baking conditions.
02 -
Prepare spaghetti noodles following package instructions in boiling water, then drain thoroughly.
03 -
Heat a large sauté pan over medium-high heat. Add ground beef and cook, breaking it apart until fully browned. Drain excess fat before proceeding.
04 -
Pour water and taco seasoning into the pan with beef. Stir thoroughly to ensure the beef is evenly coated.
05 -
Reduce heat to low, add tomato sauce, and mix until homogeneous.
06 -
Transfer drained spaghetti to the pan and stir until noodles are fully combined with the meat mixture.
07 -
Add drained diced tomatoes and green chilies to the pan and stir until thoroughly distributed.
08 -
Remove the pan from heat. Sprinkle in 1 1/2 cups of shredded Mexican cheese blend, stirring until cheese is melted and the mixture is cohesive.
09 -
Arrange taco shells upright in a 9x13 inch baking dish. Evenly distribute the spaghetti-beef mixture into each shell.
10 -
Sprinkle remaining 1/4 cup of shredded cheese equally over the filled taco shells.
11 -
Place baking dish on center rack and bake for 4 to 6 minutes, or until the cheese topping is fully melted.
12 -
Remove tacos from the oven and serve immediately while hot.
# Notes:
01 -
For enhanced texture, consider toasting taco shells briefly before filling to maintain crispness even after baking.