Spaghetti Tacos with Beef

This Italian-Mexican fusion dish has been my culinary game-changer since discovering it on a whim. The combination of hearty spaghetti and crispy taco shells creates a delightfully unexpected texture contrast that both kids and adults find irresistible.

I first created these spaghetti tacos during a Friday movie night when I couldn't decide between Italian and Mexican cuisines. My children were skeptical at first but now request this fusion meal at least once every two weeks. It's become our special tradition for casual gatherings and weekend family dinners.

Ingredients

• Uncooked spaghetti broken in half. The shorter length makes it easier to fit in tacos and eat without mess.
• Lean ground beef provides a hearty protein base. Choose 90% lean for best flavor without excess grease.
• Mild taco seasoning infuses authentic Mexican flavors throughout. Store bought works perfectly but homemade gives you control over spice levels.
• Tomato sauce creates a silky coating for the pasta. Look for no salt added varieties if watching sodium intake.
• Diced tomatoes with green chilies add brightness and a gentle kick. Drain well to prevent soggy tacos.
• Shredded Mexican cheese blend melts beautifully both in the filling and on top. Freshly shredded melts better than pre packaged.
• Stand and stuff taco shells provide the perfect vessel. Their flat bottoms prevent tipping while filling and eating.

How To Make Spaghetti Tacos Ground Beef

Prepare the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add broken spaghetti halves and cook according to package directions until perfectly al dente usually 8 to 10 minutes. The pasta should offer slight resistance when bitten. Drain thoroughly in a colander without rinsing to preserve the starchy exterior that helps sauce adhere.

Brown the Meat:

Heat a large deep sauté pan over medium high heat until hot. Add the ground beef and break it apart with a wooden spoon as it cooks. Continue crumbling and stirring until no pink remains about 5 to 7 minutes. Carefully tilt the pan and spoon out excess fat or use paper towels to absorb it leaving just enough for flavor.

Create the Sauce Base:

Pour water into the pan with the browned beef then sprinkle taco seasoning evenly across the meat. Stir continuously for about 30 seconds until the seasoning dissolves completely and coats each piece of meat. Reduce heat to low then add tomato sauce stirring until thoroughly combined. Allow the mixture to simmer gently for 2 minutes to let flavors meld.

Combine Components:

Add the drained spaghetti directly to the meat sauce mixture. Use tongs or two large spoons to lift and turn the pasta ensuring every strand gets coated in the flavorful sauce. Gently fold in the well drained diced tomatoes with green chilies distributing them evenly throughout the mixture. Remove pan from heat to prevent overcooking.

Add the Cheese:

While the mixture is still hot but off the heat sprinkle in most of the shredded cheese reserving a small portion for topping. Fold gently until the cheese melts completely creating a creamy cohesive filling. The residual heat should melt the cheese perfectly without making it stringy or tough.

Assemble and Bake:

Arrange the stand and stuff taco shells upright in a baking dish they should fit snugly against each other for stability. Carefully spoon the hot spaghetti mixture into each shell filling generously but not overflowing. Sprinkle the remaining cheese evenly over the tops of all filled tacos. Bake in the preheated oven just until cheese melts about 5 minutes no longer or shells may become too brittle.

The diced tomatoes with green chilies are my secret weapon in this recipe. While you might be tempted to substitute regular diced tomatoes the mild heat and tangy flavor from the chilies cuts through the richness of the beef and cheese beautifully. My daughter was initially hesitant about the spice level but now declares these spaghetti tacos her favorite dinner even requesting them for her birthday last year.

Make Ahead Options

This recipe works wonderfully for meal prep scenarios. Prepare the spaghetti filling up to two days in advance and store it in an airtight container in the refrigerator. When ready to serve simply reheat the filling in the microwave or in a saucepan with a splash of water until hot throughout. Fill the taco shells just before serving and briefly warm in the oven. This approach maintains the perfect contrast between crispy shells and tender filling.

Creative Variations

Experiment with different protein options to customize this versatile recipe. Ground turkey or chicken works beautifully for a leaner option with similar texture. For vegetarian versions substitute the meat with black beans sautéed mushrooms or plant based ground products. The sauce seasonings remain the same regardless of protein choice ensuring that signature taco flavor profile. You can also adjust the spice level by selecting mild medium or hot taco seasoning and tomatoes with chilies based on your family's preference.

Serving Suggestions

Create a build your own spaghetti taco bar for entertaining or family meals. Provide the filled tacos as the base then offer an array of toppings in small bowls lettuce sour cream diced avocado sliced black olives additional cheese chopped cilantro and lime wedges. This interactive approach is especially popular with children who enjoy customizing their own creations. Serve with a simple side salad dressed with lime vinaigrette for a complete meal that balances the richness of the tacos.

Storage Tips

Allow any leftover filled tacos to cool completely then store them in an airtight container in the refrigerator for up to three days. For best results store the filling and shells separately to prevent sogginess. When reheating place the filling in a microwave safe container covered with a damp paper towel and heat until steaming. Crisp the shells in a 350°F oven for 2 to 3 minutes before refilling. For longer storage freeze only the filling portion in freezer safe containers for up to three months then thaw overnight in the refrigerator before reheating and assembling with fresh shells.

Recipe FAQs

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes an excellent substitute for beef in this dish. Season it a bit more generously as turkey has a milder flavor profile. You might want to add a tablespoon of olive oil when cooking the turkey since it contains less fat than beef.

→ How can I make this dish spicier?

To increase the heat level, use hot taco seasoning instead of mild, add fresh diced jalapeños to the meat mixture, or include a few dashes of your favorite hot sauce. You can also serve with sliced fresh jalapeños or hot salsa on the side.

→ Can I prepare any components ahead of time?

Yes! You can cook the beef and spaghetti mixture up to a day in advance and store it in the refrigerator. When ready to serve, reheat the mixture on the stovetop with a splash of water if needed, then fill the taco shells, top with cheese and bake as directed.

→ What sides pair well with spaghetti tacos?

Mexican rice, refried beans, a simple green salad, or corn on the cob all complement these spaghetti tacos nicely. For a lighter option, try serving with a fresh avocado and tomato salad dressed with lime juice.

→ How do I prevent the taco shells from getting soggy?

To keep the shells crisp, avoid overfilling them with the spaghetti mixture. You can also place the empty taco shells in the oven for 2-3 minutes before filling to crisp them up. If serving a crowd, consider letting guests assemble their own tacos just before eating.

→ Can I use a different type of pasta?

While spaghetti is traditional for this dish, you can substitute other pasta shapes like angel hair, thin linguine, or even small shapes like rotini. Just be sure to adjust the cooking time according to the pasta you choose, and break longer pastas into shorter pieces for easier eating.