Beef Spaghetti Tacos (Print-Friendly Version)
# What You'll Need:
→ Protein
01 -
1 lb lean ground beef
→ Pasta
02 -
6 oz spaghetti noodles, snapped in half
→ Cheese
03 -
1 3/4 cups shredded Mexican cheese mix
→ Sauce & Seasoning
04 -
10 oz drained Rotel diced tomatoes with green chilies
05 -
1 cup tomato sauce
06 -
1/2 cup water
07 -
1 oz mild taco seasoning
→ Taco Shells
08 -
10 stand and stuff taco shells
# Step-by-Step Directions:
01 -
Take it out of the oven and eat the tacos right away to keep them tasty and fresh.
02 -
Put the dish in the oven you preheated and let the cheese get all oozy for 4 to 6 minutes.
03 -
Top each filled taco shell with the last 1/4 cup of shredded cheese.
04 -
Load up every taco shell generously with the beef and spaghetti mix.
05 -
Place all the stand and stuff taco shells evenly in your 9 by 13 inch baking pan.
06 -
Take the pan off the heat and stir in 1 1/2 cups of shredded cheese until it's all melty in the mix.
07 -
Carefully fold the cooked pasta and drained diced tomatoes with chilies into the beef with the sauce.
08 -
Pour in the water and mild taco seasoning, then lower the heat before stirring in the tomato sauce well.
09 -
Cook ground beef in a big pan over medium-high heat until it's fully browned, then drain off fat.
10 -
Boil the spaghetti until it's just tender, then strain it well to drain.
11 -
Get the oven going at 400 degrees Fahrenheit and let it heat up.
# Helpful Notes:
01 -
To get cheese melted just right, mix most of it into the pasta and beef mix off the heat and save some for topping.