Spaghetti Tacos
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Unrated
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Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
788 kcal
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Course
Main Course
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Cuisine
American
Spaghetti Tacos
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Crunchy tacos shells filled with taco spaghetti will have everyone digging in!
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Ingredients
- 16 ounces spaghetti broken in half, uncooked
- 1 pound ground beef lean
- ½ cup water
- 1 ounce taco seasoning 1 package, mild
- 24 ounces spaghetti sauce jar
- 10 ounces Ro-Tel diced tomatoes and green chilies drained
- 2 cups Mexican cheese blend divided, shredded
- 10 stand and stuff taco shell brand Old El Paso
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cook spaghetti according to the directions on the package and then drain.
- Put the ground beef into a large skillet over medium-high heat. Crumble the ground beef while it cooks. Once the ground beef is fully cooked, drain the grease from the pan.
- Add the water and taco seasoning to the pan and stir until all of the ground beef is coated in the seasoning.
- Reduce the heat to low and add the spaghetti sauce and rotel to the pan. Stir to combine.
- Add the cooked spaghetti noodles to the pan and stir well again.
- Remove the pan from the heat and add 1 ½ cups of the shredded cheese to the pan.
- Stir the cheese into the spaghetti.
- Place the taco shells in a 9 x 13 inch baking dish.
- Scoop the spaghetti mixture into the taco shells.
- Sprinkle the remaining ½ cup of cheese on top.
- Place the dish in the preheated oven and bake the tacos until the cheese on top is completely melted. 4-6 minutes.
- Remove the dish from the oven and serve the tacos immediately.
Notes
- For best results, store the spaghetti separately from the taco shells. If you have leftover tacos that are already built, you can store them as well. Just keep in mind that the taco shell will likely be soggy once reheated.
- Transfer pasta to an airtight container and store in the fridge for 3-5 days or freezer for up to 3 months. Leftover taco shells can be stored in a plastic zip top bag or airtight container for about a week.
Nutrition Information
Show Details
Serving
2tacos
Calories
788kcal
(39%)
Carbohydrates
96g
(32%)
Protein
45g
(90%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.4g
(20%)
Cholesterol
99mg
(33%)
Sodium
1524mg
(64%)
Potassium
1120mg
(24%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
1487IU
(30%)
Vitamin C
17mg
(19%)
Calcium
384mg
(38%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 788kcal | 39% |
| Carbohydrates | 96g | 32% |
| Protein | 45g | 90% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 99mg | 33% |
| Sodium | 1524mg | 64% |
| Potassium | 1120mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 17mg | 19% |
| Calcium | 384mg | 38% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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