Spaghetti Tacos Ground Beef

The first time I made these was for a birthday sleepover and there were zero leftovers The crunchy shells and cheesy beef-spaghetti filling are just impossible to resist

Ingredients
Uncooked spaghetti noodles: Choose standard wheat noodles for that classic Italian bite Break them in half for easier taco stuffing
Lean ground beef: Opt for 90 percent lean for flavor without excess grease Always brown the meat to build depth
Water: Needed to dissolve taco seasoning and keep the filling moist during mixing
Mild taco seasoning: Look for a low-sodium or homemade blend so you control spice levels
Tomato sauce: Pick a brand with just tomatoes and basic seasonings for a rich easy base
Rotel diced tomatoes and green chilies: This adds tang heat and texture Go for original or mild depending on your preference
Shredded Mexican cheese blend: A combo of cheddar Monterey Jack and asadero gives maximum melt and flavor Freshly shred if possible
Old El Paso stand and stuff taco shells: These hold the spaghetti filling well and stay crisp after a short bake Always check for any cracked shells in the box
Cheese
Instructions
Prepare the Oven:
Preheat your oven to four hundred degrees Fahrenheit so it is hot and ready for the filled tacos This ensures the shells crisp up and the cheese melts perfectly

Boil and Drain the Spaghetti:
Cook the spaghetti noodles according to package directions with a generous pinch of salt in the water Drain thoroughly to avoid watery filling and set aside
Brown and Crumble the Beef:
In a large sauté pan over medium high heat add the ground beef Use a wooden spoon or spatula to break it up as it cooks for even browning Cook until no pink remains then drain off any excess grease for a leaner finishItalian Cuisine
Season the Beef:
Sprinkle in the taco seasoning and water Stir constantly until every piece of beef is evenly coated The mixture should smell fragrant and become saucy
Stir in Tomato Sauce:
Turn the heat down to low Add tomato sauce to the seasoned beef mixture Stir well so the beef absorbs the tangy tomato flavors
Combine with Spaghetti:
Add the drained cooked spaghetti into the pan Toss gently until the strands are coated and beef is evenly distributed The noodles should look saucy but not soupy
Ezoic
Add Rotel Tomatoes:
Pour in the drained Rotel and mix until incorporated This brings a kick of heat and texture to the dishGrains & Pasta
Melt Cheese into the Mixture:
Take the pan off the heat Sprinkle in one and a half cups of shredded cheese and stir until completely melted and creamy This acts as a binder for the filling
Stuff Taco Shells:
Arrange taco shells upright in a nine by thirteen inch baking dish Spoon the hot spaghetti mixture directly into each shell pressing lightly to fill to the top
Top with Extra Cheese:
Sprinkle the remaining quarter cup of shredded cheese over each taco so you get a gooey cheesy top after baking
Bake to Finish:Fruits & Vegetables
Slide the dish into the preheated oven and bake for four to six minutes Stay close and check often as the cheese should melt completely but the shells should not burn

Serve Immediately:
Take the baking dish out of the oven and use tongs to lift the hot spaghetti tacos onto plates Serve right away while the shells are ultra crisp
A delicious meal of spaghetti with meat sauce and tomatoes.
A delicious meal of spaghetti with meat sauce and tomatoes. | recipebyme.comFood
You Must Know
Great source of protein and calcium from beef and cheese
Perfect make-ahead for parties or weeknights
Flexible for gluten free or vegetarian adaptations
One of my favorite things about this dish is how gooey the cheese gets in each shell When my nephew tried these for the first time his amazed face was priceless The Rotel tomatoes always make the filling extra juicy

Storage tips
Store leftover tacos in an airtight container in the fridge for up to two days Reheat uncovered on a baking sheet at three hundred fifty degrees Fahrenheit for best crispness Never microwave them covered or the shells will get soggyBeef

Ingredient substitutions
Switch ground beef for ground turkey or black beans for a lighter version Swap in gluten free shells and pasta for dietary needs Try cheddar or pepper jack cheese for a bolder flavor