Description
A fun twist on two comfort foods, spaghetti tacos combine saucy ground beef pasta with crispy taco shells. Perfect for kids and weeknight dinners.
Ingredients
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6 oz uncooked spaghetti noodles, broken in half
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1 lb lean ground beef
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2 cups marinara or pasta sauce
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1/4 teaspoon red pepper flakes (optional)
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1 tablespoon olive oil
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Salt, to taste
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10–12 hard taco shells
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Fresh basil or parsley, for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain, reserving a little pasta water, and set aside.
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Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and fully cooked. Drain excess fat.
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Stir in Italian seasoning, garlic powder, and red pepper flakes. Pour in marinara sauce and simmer for 5–7 minutes.
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Add the spaghetti to the skillet and toss until coated in the sauce. Use a splash of pasta water if needed to loosen the mixture.
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Warm taco shells according to package directions.
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Fill each shell with spaghetti and beef mixture. Top with mozzarella, Parmesan, and fresh herbs. Serve immediately.
Notes
For best results, keep the sauce slightly thick so the shells don’t get soggy. Store leftover spaghetti mixture separately in the fridge for up to 4 days. Reheat gently and refill fresh taco shells before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion