I was walking through a small-town fair one summer evening, where a food truck had a line so long it wrapped around a carousel. I figured anything worth that wait had to be tasted. When I finally reached the front, I ordered what the teenage cook excitedly called “spaghetti tacos.”
I expected a gimmick. Instead, I got crunchy shells bursting with cheesy, saucy pasta and bold taco flavor—completely unexpected and oddly comforting. It reminded me of the weeknight mashups I used to throw together for my kids when they were little, using whatever we had in the pantry.
That memory stayed with me, and I eventually gave the idea a try at home, but with more love in the details. I used real seasonings instead of the packet, balanced the meat and cheese just right, and added Rotel for a little fire.
I still laugh thinking about how skeptical my neighbor Eileen looked when I brought her a few, then called the next day asking for the recipe. It’s a playful dish—part Tex-Mex, part pasta night, and all joy.
Short Description
Spaghetti tacos combine two comfort food favorites into one irresistible dish: crispy taco shells filled with cheesy, saucy spaghetti tossed with taco-seasoned ground beef and tomatoes.
Key Ingredients
For the Spaghetti Mixture:
- 170g (6 oz) spaghetti, broken in half
- 450g (1 lb) lean ground beef (or turkey, lentils, or vegan crumbles)
- 28g (2 tbsp) mild taco seasoning (or homemade blend)
- 120ml (½ cup) water
- 240ml (1 cup) tomato sauce (or marinara)
- 280g (10 oz) Rotel diced tomatoes with green chilies, drained
- 175g (1½ cups) shredded Mexican cheese blend
For Assembly:
- 10 stand-and-stuff taco shells
- Optional: Sour cream, avocado, cilantro for garnish
Tools Needed
- Large pot
- Large skillet
- 9×13-inch baking dish
- Wooden spoon or spatula
- Colander
- Oven
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.
Step 2: Brown the Beef
In a large skillet over medium-high heat, cook the ground beef for 5–7 minutes, breaking it apart as it cooks. Drain any excess fat.
Step 3: Add Seasonings & Sauce
Reduce heat to low. Add taco seasoning and water, stirring to coat the meat. Stir in tomato sauce until well blended.
Step 4: Combine Everything
Add drained Rotel tomatoes and cooked spaghetti to the skillet. Mix until everything is well combined. Remove from heat, then stir in 1½ cups of shredded cheese until melted and creamy.
Step 5: Stuff & Bake the Tacos
Preheat oven to 375°F (190°C). Stand taco shells upright in a 9×13-inch baking dish. Fill each shell with the spaghetti-beef mixture. Top with a bit of extra cheese.
Step 6: Bake Until Bubbly
Bake for 4–6 minutes, just until the cheese is melted and golden.
Step 7: Serve Hot & Cheesy
Serve the tacos warm, garnished with sour cream, avocado slices, or chopped cilantro.
Why You’ll Love This Recipe
– Combines two comfort foods in one fun dish
– Quick and family-friendly
– Great way to use leftover pasta
– Customizable for meat-lovers or vegetarians
– Crunchy, cheesy, spicy, and satisfying
– Kid-approved and freezer-friendly
– Easy to prep ahead for busy nights
Mistakes to Avoid & Solutions
1. Overcooking the pasta
Overdone spaghetti turns mushy inside the taco shell. Cook it al dente so it holds up during baking.
2. Skipping the draining step
If the Rotel or meat mixture isn’t drained properly, the tacos will turn soggy. Always drain well before mixing.
3. Overfilling the shells
Too much filling makes them hard to handle and messy to eat. Leave a little room at the top.
4. Baking too long
Only bake long enough to melt the cheese. Any longer and the shells may burn or crack.
5. Using raw taco shells
Pre-toast soft tortillas in the oven or use stand-and-stuff shells so they hold their shape during baking.
Serving and Pairing Suggestions
Serve with a side of Mexican rice, sweet corn salad, or crunchy slaw.
Great with fresh salsa, guacamole, or pico de gallo.
Pair with iced tea, lemonade, or a light lager.
Works well for casual dinners, potlucks, or backyard parties.
Serve family-style on a large tray with toppings on the side.
Storage and Reheating Tips
Store: Place cooled leftovers in an airtight container. Keep in the fridge for up to 3 days.
Reheat (oven): Reheat in a 350°F oven for 5–7 minutes for crisp shells.
Reheat (microwave): Use for soft taco leftovers only—about 60–90 seconds.
Freeze: Freeze the filling only (not the shells). Reheat and assemble when ready.
Avoid: Don’t store pre-filled tacos too long—they lose their crunch.
FAQs
1. Can I use a different type of pasta?
Yes, elbow macaroni or rotini works well, especially if you’re serving kids. They’re easier to scoop and bite.
2. Can I make it vegetarian?
Absolutely—use lentils or meatless crumbles, and a vegan cheese substitute if needed.
3. What if I don’t have Rotel?
Use canned diced tomatoes and a small amount of chopped jalapeños or green chilies.
4. Do I have to bake the tacos?
Not necessarily. You can serve the filling hot and spoon it into pre-warmed shells for a no-bake version.
5. Can this be made ahead of time?
Yes, you can prepare the filling a day ahead. Just stuff and bake when ready to serve.
Tips & Tricks
Use a muffin tin to hold taco shells upright while filling.
Add chopped spinach or zucchini to sneak in extra veggies.
A sprinkle of crushed tortilla chips adds a crunchy topping.
Stir in a spoon of cream cheese or sour cream to make the filling creamier.
For heat lovers, add a few dashes of hot sauce to the meat.
Recipe Variations
Spicy Chicken Spaghetti Tacos
Swap ground beef with shredded rotisserie chicken. Use a spicier taco seasoning and pepper jack cheese. Add sliced jalapeños to the filling.
Vegan Spaghetti Tacos
Use lentil taco meat or meatless crumbles. Choose dairy-free cheese, and skip the sour cream or use cashew cream.
Southwest Ranch Spaghetti Tacos
Add a packet of ranch seasoning to the meat mixture along with corn and black beans. Use cheddar and Monterey Jack cheese.
Breakfast Spaghetti Tacos
Replace the beef with scrambled eggs and crumbled sausage. Mix with spaghetti and cheese, then top with a bit of salsa and bake.
Buffalo Style
Use ground chicken and stir in hot sauce instead of taco seasoning. Top with blue cheese crumbles after baking.
Final Thoughts
I still think about that food truck and the kid running it, flipping tortillas and spaghetti like he was born doing it. That one bite—messy and strange as it sounded—sparked a new tradition in my kitchen. These tacos are playful but hearty, a little silly but always satisfying.
They’ve become my go-to for sleepovers with the grandkids and those “nothing in the fridge” kind of nights. If you’re craving something new yet familiar, give these a spin. You might be surprised at how quickly they disappear.
Spaghetti Tacos
Print ThisIngredients
- For the Spaghetti Mixture:
- 170g (6 oz) spaghetti, broken in half
- 450g (1 lb) lean ground beef (or turkey, lentils, or vegan crumbles)
- 28g (2 tbsp) mild taco seasoning (or homemade blend)
- 120ml (½ cup) water
- 240ml (1 cup) tomato sauce (or marinara)
- 280g (10 oz) Rotel diced tomatoes with green chilies, drained
- 175g (1½ cups) shredded Mexican cheese blend
- For Assembly:
- 10 stand-and-stuff taco shells
- Optional: Sour cream, avocado, cilantro for garnish
Instructions
Step 1: Cook Pasta
Boil salted water, cook spaghetti until al dente (8–10 mins), drain, and set aside.
Step 2: Brown Beef
Cook ground beef in a skillet over medium-high heat for 5–7 mins. Drain excess fat.
Step 3: Add Seasonings
Reduce heat, stir in taco seasoning, water, and tomato sauce until combined.
Step 4: Mix Everything
Add Rotel and cooked spaghetti. Stir in 1½ cups cheese until melted.
Step 5: Fill Shells
Preheat oven to 375°F. Stand taco shells in a 9×13 dish, fill with mixture, and top with cheese.
Step 6: Bake
Bake 4–6 mins until cheese melts and bubbles.
Step 7: Serve
Serve hot with sour cream, avocado, or cilantro.
