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Spaghetti Tacos

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close up shot of Spaghetti Tacos on a plate
These spaghetti tacos are a fun fusion of Italian and Mexican flavors that will be a great way to put a new spin the next time taco Tuesday rolls around.
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Table of Contents
  1. Spaghetti Tacos Ingredients
  2. How to Make This Spaghetti Tacos Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These cheesy spaghetti tacos are a delicious fusion of Italian and Mexican dishes that even picky eaters will enjoy. This surprisingly delicious combination of flavors is a great way to serve up your favorite pasta dish right inside crunchy taco shells.

close up shot of Spaghetti Tacos on a plate

Spaghetti Tacos Ingredients

Spaghetti Tacos raw ingredients that are labeled

You’ll need:

  • 1 (7-ounce) package of spaghetti noodles, broken in half and cooked to al dente according to package directions 
  • 1 pound lean ground beef
  • 1 (1-ounce) packet of mild taco seasoning (or 3 tablespoons of homemade taco seasoning)
  • ½ cup water
  • 2 cups spaghetti sauce (your favorite brand)
  • 1 (7.1-ounce/15 count) stand and stuff hard taco shells
  • 1 Roma tomato, diced (optional garnish)
  • ½ cup grated parmesan cheese (optional garnish)

SUBSTITUTIONS AND ADDITIONS

CHEESE: You can substitute shredded mozzarella cheese or even queso chihuahua shredded cheese for the parmesan cheese in this great recipe.

TACO SHELLS: You can substitute traditional taco shells for stand and stuff, but it is much messier to fill. 

SPICY: If you want a spicier version, you can substitute either medium or hot taco seasoning for the mild. 

GROUND MEAT: Ground pork, ground chicken, ground turkey would all be fine in this delicious dish.

TOPPINGS: These spaghetti tacos could be dressed up just like your favorite tacos, with guacamole, salsa, and jalapeños, or you can stick with plenty of cheese for something more traditional.

How to Make This Spaghetti Tacos Recipe

OUR RECIPE DEVELOPER SAYS

For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

STEP ONE: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.

STEP TWO: Add the ground beef to a 5 to 6-quart saucepan over medium-high heat. Cook uncovered, stirring often, until the ground beef is completely cooked through and no longer pink, about 5 to 7 minutes. Drain any excess grease.

PRO TIP:

Make sure to break up the beef into small pieces so that you don’t have any large chunks in your filling.

STEP THREE: Sprinkle the packet of taco seasoning over the cooked ground beef. Pour the ½ cup of water over the taco seasoning and stir well to combine completely. Lower the heat to medium and cook for another 3 to 4 minutes, stirring often.

water and taco seasoning stirred into the beff in a pot

STEP FOUR: Lower the stovetop heat to low. Add in the 2 cups of spaghetti sauce. Stir to combine.

spaghetti sauce stirred in a pot

STEP FIVE: Space the taco shells evenly on the prepared baking sheet. Bake for 5 to 6 minutes. Remove the shells from the oven and set them aside.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your taco shells as the suggested baking time approaches.

baked taco shells in a baking pan

STEP SIX: Once the pasta sauce mixture is heated through, remove the pan from the heat. 

STEP SEVEN: Add the cooked spaghetti noodles to the meat mixture, and using tongs, stir the noodles and sauce together until all the noodles are completely coated.

spaghetti noodles added to the meat sauce mixture in a pot

STEP EIGHT: Fill the standing taco shells ⅔ to ¾ full, about ⅓ to ½ cup of the pasta mixture. Sprinkle with the parmesan cheese and the diced tomatoes. Serve while hot.

tomatoes and cheese placed on top of the shells

How To Serve

This easy weeknight meal is a fun recipe that the whole family will enjoy. Change up taco Tuesday and add our Spanish rice or corn salad on the side. Or you can go the Italian route and add garlic bread and Caesar salad to complete your yummy meal.

Looking for more delicious meals that feature a mash-up of flavors? Try our taco lasagna or taco pasta.

Storage

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze the meat sauce and noodles for up to 1 month. Allow the meat sauce and noodles to thaw in the refrigerator overnight before heating and serving with fresh shells.

overhead shot of Spaghetti Tacos on a wooden board

This inventive dish is made by stuffing spaghetti into tacos shells and topping with your favorite sauce and cheese. Whether you’re in the mood for something classic like marinara sauce or something more adventurous, these tacos are sure to please.

FREQUENTLY ASKED QUESTIONS

Can I use a different ground meat in this recipe?

This tasty dinner recipe would be delicious with any type of ground meat you would like to use.

Can I use a different type of noodle?

Any long pasta would be great for this recipe. If you have leftover spaghetti, you could even use it for a quick way to enjoy it in a different way.

Can I use my own homemade taco seasoning?

If you make your own taco seasoning, you will want to use 3 tablespoons of seasoning to equal one store-bought package.

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close up shot of Spaghetti Tacos on a plate

Spaghetti Tacos

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These spaghetti tacos are a fun fusion of Italian and Mexican flavors that will be a great way to put a new spin the next time taco Tuesday rolls around.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15

Ingredients
  

  • 7 ounces spaghetti noodles, broken in half and cooked according to package directions
  • 1 pound lean ground beef
  • 1 ounce mild taco seasoning
  • ½ cup water
  • 2 cups spaghetti sauce, your favorite brand
  • 7.1 ounces stuff hard taco shells, 15 count
  • 1 Roma tomato, diced (optional garnish)
  • ½ cup grated parmesan cheese, optional garnish

Instructions
 

  • Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
  • Add the ground beef to a 5 to 6-quart saucepan over medium-high heat. Cook uncovered, stirring often, until the ground beef is completely cooked through and no longer pink, about 5 to 7 minutes. Drain any excess grease.
  • Sprinkle the taco seasoning over the cooked ground beef. Pour the ½ cup of water over the taco seasoning and stir well to combine completely. Lower the heat to medium and cook for another 3 to 4 minutes, stirring often.
  • Lower the stovetop heat to low. Add in the 2 cups of spaghetti sauce. Stir to combine.
  • Space the taco shells evenly on the prepared baking sheet. Bake for 5 to 6 minutes. Remove the shells from the oven and set them aside.
  • Once the spaghetti sauce mixture is heated through, remove the pan from the heat.
  • Add the cooked spaghetti noodles to the meat sauce mixture, and using tongs, stir the noodles and sauce together until all the noodles are completely coated.
  • Fill the standing taco shells ⅔ to ¾ full, about ⅓ to ½ cup. Sprinkle with the parmesan cheese and the diced tomatoes. Serve while hot.

Notes

  • For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
  • Make sure to break up the beef into small pieces so that you don’t have any large chunks in your filling.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your taco shells as the suggested baking time approaches.

Nutrition

Calories: 181kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 430mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
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