What happens when taco night collides with spaghetti night? You get Spaghetti Tacos—a cheesy, saucy, beefy fusion that’s fast, fun, and totally kid-approved.
🗂️ Quick Recipe Snapshot
🍽 Servings: 5 (2 tacos each)
⏱ Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
🕒 Total Time: 35 minutes
🏷️ Tags: Family-Friendly | Weeknight Dinner | Fusion | One Pan
🛒 Ingredients List
→ Main Components
6 oz uncooked spaghetti noodles (broken in half for easier taco filling)
1 lb lean ground beef
½ cup water
1 oz mild taco seasoning (1 packet)
1 cup tomato sauce
10 oz Rotel (diced tomatoes + green chilies), drained
1¾ cups shredded Mexican cheese blend
10 Old El Paso Stand and Stuff taco shells
👩🍳 Step-by-Step Instructions
Preheat & Prep Pasta
Preheat oven to 400°F (204°C).
Cook spaghetti noodles according to package directions. Drain and set aside.
Cook the Ground Beef
In a large skillet over medium-high heat, brown the ground beef, crumbling it as it cooks.
Drain any excess grease.
Season the Meat
Stir in water and taco seasoning until beef is well-coated.
Reduce heat to low and mix in the tomato sauce.
Combine Pasta & Tomatoes
Add cooked spaghetti and stir to coat in sauce.
Fold in drained Rotel and stir everything until well combined.
Add Cheese
Remove from heat. Stir in 1½ cups of the shredded cheese until melty and incorporated.
Fill the Tacos
Arrange taco shells in a 9×13-inch baking dish.
Fill each shell with the spaghetti mixture. Top each with remaining ¼ cup of cheese.
Bake & Serve
Bake for 4–6 minutes, or until cheese is melted and shells are slightly crispy.
Serve immediately and enjoy the best of both taco and pasta worlds!
💡 Tips & Tricks
Break spaghetti in half before cooking—it fits in the shells better.
For extra crunch, bake taco shells for 2–3 minutes before filling.
Make it spicy: use hot Rotel or spicy taco seasoning.
Vegetarian version: swap ground beef for black beans or meatless crumbles.
Make ahead: prep the filling earlier and assemble tacos just before baking.
🍴 What to Serve With
Mexican street corn
Side salad with creamy avocado dressing
Chips & guac or salsa
Jarritos or a cold soda
🧊 Storage & Reheating
Store filling separately: Leftovers last 3–4 days in the fridge.
Reheat filling in a skillet or microwave, then refill fresh shells.
Avoid soggy tacos: Only fill the number you’ll eat immediately.
❓ FAQ
Q: Can I use other pasta types?
A: Yes! Penne, rotini, or angel hair work—just make sure they’re short enough to fit in a taco shell.
Q: Can I make this gluten-free?
A: Use gluten-free pasta and taco shells.
Q: Can I freeze the filling?
A: Yes—let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw and reheat before using.
🔥 Final Thoughts
If you’ve never had spaghetti in a taco shell, now is the time. It’s weeknight dinner meets comfort food mashup—and yes, it’s just as satisfying as it sounds.
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