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A plate of spaghetti tacos with pasta inside crispy taco shells.

Spaghetti Tacos

This Spaghetti Tacos Ground Beef recipe hits that sweet spot between playful and homey, combining crunchy taco shells with cheesy spaghetti in under an hour.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 6 oz uncooked spaghetti noodles, broken in half Break noodles for easier filling.
  • 1 lb lean ground beef Lean beef drains cleanly.
  • 1/2 cup water
  • 1 oz mild taco seasoning Mild seasoning keeps it family-friendly.
Sauce and Topping
  • 1 cup tomato sauce
  • 10 oz Rotel diced tomatoes and green chilies, drained Drain the Rotel for less sogginess.
  • 1 3/4 cups shredded Mexican cheese blend Use a good melting cheese blend.
  • 10 pieces stand and stuff taco shells

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Cook the spaghetti according to the package instructions, then drain and set aside.
Cooking
  1. Heat a large sauté pan over medium-high heat and add the ground beef. Cook until no pink remains, about 6–8 minutes. Drain the grease.
  2. Add 1/2 cup of water and the taco seasoning. Stir until the meat glistens and the spices coat every crumb.
  3. Lower the heat to low and stir in the tomato sauce. Let it warm and thicken slightly, about 1–2 minutes.
  4. Add the cooked spaghetti to the pan and toss gently to combine.
  5. Stir in the drained Rotel tomatoes and adjust seasoning if needed.
  6. Remove from heat and add 1 1/2 cups cheese, stirring until melted.
  7. Place taco shells in a baking dish and scoop the spaghetti mixture into each shell.
  8. Sprinkle remaining 1/4 cup cheese on top and bake for 4–6 minutes until melted.
Serving
  1. Serve immediately for best texture.

Notes

Time-saver: Use pre-shredded cheese and drain pasta well to speed assembly. Don’t over-sauce the shells; drain the Rotel well.