Description
Spaghetti Tacos are the ultimate comfort food mashup—crispy taco shells filled with saucy spaghetti, taco-seasoned beef, and melty cheese. It’s a fun, family-friendly dinner that’s fast to make, endlessly customizable, and totally crave-worthy. Great for busy weeknights or playful weekend meals!
Ingredients
For the Taco Beef:
1 lb ground beef
1 packet taco seasoning mix
1/3 cup water
For the Spaghetti:
6 oz spaghetti noodles
1½ cups marinara sauce (or your favorite pasta sauce)
Optional: pinch of Italian seasoning or red pepper flakes
For Assembly:
8 hard taco shells
1 cup shredded mozzarella or cheddar cheese
Optional toppings: fresh parsley, crushed red pepper, hot sauce
Instructions
Cook the Taco Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Stir in taco seasoning and water, then simmer for 5 minutes until thickened.
Make the Spaghetti: While the beef cooks, boil spaghetti according to package directions. Drain and toss with marinara sauce. Add seasoning or red pepper flakes if using.
Assemble the Tacos: Preheat oven to 375°F (190°C). Place taco shells upright in a baking dish or taco rack. Fill each shell with a small portion of sauced spaghetti, followed by a scoop of taco beef. Top with shredded cheese.
Bake and Serve: Bake tacos for 5–8 minutes, or until the cheese is melted and shells are warm. Garnish with parsley or your favorite toppings. Serve hot!
Notes
For best results, don’t overfill the taco shells—less is more to avoid soggy bottoms.
A taco holder or crumpled foil can help keep shells upright while baking.
Swap ground beef for turkey, chicken, or plant-based meat if preferred.
This is a fantastic recipe to use up leftover spaghetti—just warm it slightly before assembling.
Kids love this one, and it’s a great way to get them involved in the kitchen!
To reheat, pop leftovers in the oven at 350°F for 8–10 minutes to keep shells crispy.