Spaghetti Tacos Ground Beef (Printable Version)
# What You'll Need:
→ Pasta
01 -
6 oz uncooked spaghetti noodles, broken in half
→ Protein
02 -
1 lb lean ground beef
→ Sauce & Seasoning
03 -
1/2 cup water
04 -
1 oz mild taco seasoning
05 -
1 cup tomato sauce
06 -
10 oz Rotel diced tomatoes and green chilies, drained
→ Cheese
07 -
1 3/4 cups shredded Mexican cheese blend
→ Taco Shells
08 -
10 stand and stuff taco shells
# How to Make It:
01 -
Set the oven temperature to 400 degrees Fahrenheit and allow it to reach temperature.
02 -
Prepare the spaghetti noodles following package instructions until al dente, then drain thoroughly.
03 -
In a large sauté pan over medium-high heat, crumble and cook the lean ground beef until fully browned. Drain excess grease.
04 -
Stir in water and mild taco seasoning, coating the beef evenly. Reduce heat to low, then add tomato sauce and combine well.
05 -
Fold the cooked spaghetti and drained diced tomatoes with green chilies into the seasoned beef mixture, stirring thoroughly.
06 -
Remove pan from heat and stir in 1 1/2 cups shredded Mexican cheese blend until melted into the mixture.
07 -
Arrange the stand and stuff taco shells evenly in a 9 x 13 inch baking dish.
08 -
Spoon the spaghetti and beef mixture into each taco shell, filling generously.
09 -
Sprinkle remaining 1/4 cup shredded Mexican cheese blend over the filled taco shells.
10 -
Place the baking dish in the preheated oven and bake until the cheese topping has fully melted, approximately 4 to 6 minutes.
11 -
Remove from oven and serve tacos hot for optimal flavor and texture.
# Additional Tips:
01 -
For evenly melted cheese, stir into the spaghetti mixture off heat and reserve some for topping.