Spaghetti Tacos with Cheese (Print Version)
# Ingredients:
01 -
16 ounces uncooked spaghetti noodles, broken in half
02 -
1 pound lean ground beef
03 -
½ cup water
04 -
1 ounce mild taco seasoning (1 package)
05 -
24 ounces jar spaghetti sauce
06 -
10 ounces Rotel diced tomatoes and green chilies, drained
07 -
2 cups shredded Mexican cheese blend, divided
08 -
10 Old El Paso stand and stuff taco shells
# Instructions:
01 -
Preheat the oven to 400 degrees Fahrenheit.
02 -
Cook spaghetti according to the directions on the package and then drain.
03 -
Place the ground beef into a large skillet over medium-high heat. Crumble the ground beef while it cooks. Once the ground beef is fully cooked, drain the grease from the pan.
04 -
Add the water and taco seasoning to the pan. Stir until all the ground beef is coated in the seasoning.
05 -
Reduce the heat to low and add the spaghetti sauce and Rotel to the pan. Stir to combine.
06 -
Add the cooked spaghetti noodles to the pan and stir well to combine.
07 -
Remove the pan from the heat and add 1 ½ cups of shredded cheese to the pan. Stir the cheese into the spaghetti.
08 -
Place the taco shells in a 9 x 13 inch baking dish. Scoop the spaghetti mixture into the taco shells and sprinkle the remaining ½ cup of cheese on top.
09 -
Place the dish in the preheated oven and bake the tacos until the cheese on top is completely melted, about 4-6 minutes.
10 -
Remove the dish from the oven and serve the tacos immediately.
# Notes:
01 -
For best results, store the spaghetti separately from the taco shells to prevent sogginess. Leftover taco shells can be kept in an airtight container for up to one week. Spaghetti can be refrigerated for 3-5 days or frozen for up to 3 months.