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Taco night gets a playful upgrade with Spaghetti Tacos—tender spaghetti laced with zesty taco beef, nestled inside crisp taco shells and blanketed in melty cheese. It is a fusion that always makes my family smile and turns even a regular weeknight dinner into something a little unexpected and special.
Spaghetti really soaks up all that taco flavor and the crunchy shell adds such a satisfying texture. The first time I served these for a sleepover, the kids kept coming back for seconds and I have had to keep them in rotation ever since.
Ingredients
- Uncooked spaghetti noodles: Look for brands that cook up tender and do not get mushy
- Lean ground beef: This gives you rich flavor without excess grease
- Water: Helps the taco seasoning blend evenly into the beef
- Mild taco seasoning: Choose a mix with simple, warm flavors or make your own for less sodium
- Jar spaghetti sauce: Use a brand with robust tomato flavor for best results
- Rotel diced tomatoes with green chilies: Adds just a hint of heat and a lively acidity
- Shredded Mexican cheese blend: Offers meltiness and tang Check the ingredient list for real cheese
- Old El Paso stand and stuff taco shells: These hold the spaghetti filling perfectly and stay crunchier than flat shells
Step-by-Step Instructions
- Cook the Spaghetti:
- Boil spaghetti in a big pot of salted water, stirring occasionally so they do not stick together. Break them in half before boiling to make them easier to pick up with the taco shells. Cook until just al dente and drain well.
- Brown the Ground Beef:
- Heat a large skillet over medium-high. Add the ground beef and break it up with a spoon, cooking until every bit is browned. Carefully drain away any extra grease so the final dish does not get soggy.
- Season the Beef:
- Pour in the water and sprinkle evenly with taco seasoning. Stir well so every piece gets coated and the flavors soak in for rich seasoning.
- Combine with Sauce and Tomatoes:
- Turn the heat to low and add the spaghetti sauce along with the drained Rotel. Stir gently to marry all the flavors together.
- Mix in the Spaghetti:
- Add the drained spaghetti into the skillet and toss with tongs or two forks so all the pasta swirls are bathed in sauce.
- Add Cheese for Creaminess:
- Remove the skillet from the heat and add most of the shredded cheese. Fold through until it melts and the spaghetti is creamy throughout.
- Fill the Taco Shells:
- Nestle taco shells upright in a 13 x 9 inch baking dish. Spoon the cheesy spaghetti mixture gently into each one, filling them to the top.
- Cheese on Top and Bake:
- Sprinkle the rest of the cheese over the tacos. Slide the pan into your hot oven and bake for just a few minutes until the tops bubble and get glossy.
- Serve Right Away:
- Remove the dish from the oven and serve the tacos immediately so the shells stay nice and crispy.
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I always look forward to the moment in the oven when the cheese starts bubbling on top—the golden patches mean maximum melty payoff. My favorite ingredient is definitely the Rotel because it sneaks in just the right amount of warmth without being overpowering. Last year my nephew asked for these instead of birthday cake which says everything you need to know.
Storage Tips
Store leftover spaghetti filling apart from taco shells to keep everything crisp. Keep the pasta mixture in an airtight container in the refrigerator for up to five days. Extra taco shells will stay fresh in a zip-top bag for about a week. If you have already built tacos and need to save extras expect softer shells but still great flavor maybe try refreshing the shells in the oven for a few minutes before filling if reheating.
Ingredient Substitutions
Ground turkey or chicken can replace beef if you want a lighter version. You can also make your own taco seasoning using cumin paprika garlic powder onion powder and salt. Vegetarian crumbles can be used for a meatless spin. If Rotel is too spicy swap for plain canned tomatoes.
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Serving Suggestions
Serve these tacos hot from the oven with simple toppings like chopped cilantro sliced green onions or a tiny dollop of sour cream. They go great with a side salad or roasted corn. Try making mini spaghetti tacos for parties by using smaller shells or chips as a handheld appetizer.
Cultural Inspiration
Spaghetti tacos became famous on a TV show but now they are a real life comfort food trend in many kitchens. Merging Italian and Mexican American flavors makes dinner time unforgettable and just a little whimsical. These playful tacos are a fun way to celebrate family traditions or start new ones.
Frequently Asked Questions
- → What kind of cheese works best for spaghetti tacos?
Shredded Mexican cheese blend melts well and adds a rich, savory flavor, but cheddar or mozzarella also complement the filling.
- → Can I make the spaghetti mixture in advance?
Yes, the spaghetti and beef mixture can be prepared ahead and stored separately from the taco shells to prevent sogginess.
- → How do I keep the taco shells crispy?
Assemble tacos just before baking and serving. Baking briefly melts cheese but keeps the shells crunchy.
- → Are there substitutions for ground beef?
Try ground turkey or plant-based crumbles for a lighter option, adjusting seasoning as preferred.
- → Can I freeze leftovers?
Freeze the spaghetti mixture separately. Reheat and assemble with fresh taco shells for best texture.
- → What sides pair well with spaghetti tacos?
Fresh salads, roasted corn, or black beans complement the bold flavors and add nutritious balance.