Spaghetti Tacos

Why You’ll Love This Recipe

I love this recipe because it’s such a clever twist on two classics. The crunchy taco shell contrasts perfectly with the saucy pasta, and the beef adds heartiness that makes it a complete meal. It’s quick, easy, and a guaranteed crowd-pleaser, especially with kids (or when I just want something nostalgic and fun).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz spaghetti noodles, broken in half

• 1 lb lean ground beef

• 1 jar (24 oz) pasta sauce

• 1 packet taco seasoning (or homemade mix)

• 12 crunchy taco shells

• 1 cup shredded mozzarella or cheddar cheese

• Fresh parsley or cilantro, chopped (optional garnish)

Directions

1. I cook the spaghetti noodles according to the package directions until al dente, then drain and set aside.

2. In a large skillet, I heat a drizzle of oil and cook the ground beef until browned. I drain off any excess fat.

3. I stir in the taco seasoning along with a splash of water, letting it simmer for a couple of minutes.

4. I add the pasta sauce and cooked spaghetti to the beef mixture, tossing until the noodles are coated and everything is well combined.

5. I preheat the oven to 350°F (175°C). I place the taco shells upright in a baking dish.

6. I stuff each taco shell with the spaghetti and beef mixture, then top with shredded cheese.

7. I bake for about 5 minutes, just until the cheese melts and the shells are warm.

8. I serve immediately, garnished with fresh parsley or cilantro if I want a pop of freshness.

Servings and timing

This recipe makes about 6 servings (2 tacos per person). It takes me around 10 minutes to prep, 20 minutes to cook, and 5 minutes to bake—so dinner is ready in about 35 minutes.

Variations

Sometimes I swap out the beef for ground turkey or Italian sausage for a different flavor. I also like to mix in sautéed peppers or onions with the beef for extra veggies. For a spicy version, I add crushed red pepper flakes or drizzle hot sauce over the top. If I want to go cheesy, I stir some cream cheese or ricotta into the spaghetti before stuffing.

storage/reheating

Spaghetti tacos are best enjoyed fresh so the shells stay crispy. If I have leftovers, I store the spaghetti mixture separately from the shells. The pasta keeps in the fridge for up to 3 days. To reheat, I warm the spaghetti on the stove or in the microwave, then stuff into fresh taco shells.

FAQs

Can I use soft tortillas instead of crunchy shells?

Yes, I sometimes use small flour tortillas for a soft taco version. It’s easier to eat and still delicious.

How do I keep the taco shells from breaking?

I warm the shells briefly in the oven before filling them. This makes them a little more pliable and less likely to crack.

Can I make this vegetarian?

Definitely. I replace the beef with lentils, plant-based crumbles, or just extra saucy spaghetti with veggies like mushrooms and zucchini.

What’s the best cheese to use?

I usually go with mozzarella for meltiness, but cheddar, Monterey Jack, or a Mexican blend all work great.

Can I prep these ahead of time?

I don’t assemble them ahead since the shells get soggy, but I prep the spaghetti mixture in advance and keep taco shells on hand for a super quick meal.

Conclusion

Spaghetti tacos are one of those fun, over-the-top recipes that I keep coming back to. They’re crunchy, saucy, cheesy, and satisfying in every bite. I love making them when I want to break the routine and put a playful twist on dinner—it’s impossible not to enjoy them.

Spaghetti Tacos

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These Spaghetti Tacos are the ultimate comfort food mash-up—crispy taco shells stuffed with saucy spaghetti, seasoned beef, and melted cheese. Fun, nostalgic, and unbelievably delicious, they’re perfect for family dinners or playful gatherings.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings (2 tacos each)
• Category: Main Dish
• Method: Stovetop & Baked
• Cuisine: Fusion / Mexican-Italian
• Diet: Low Lactose

Ingredients

• 8 oz spaghetti noodles, broken in half
• 1 lb lean ground beef
• 1 jar (24 oz) pasta sauce
• 1 packet taco seasoning (or homemade mix)
• 12 crunchy taco shells
• 1 cup shredded mozzarella or cheddar cheese
• Fresh parsley or cilantro, chopped (optional garnish)

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Instructions

1. Cook spaghetti noodles according to package directions until al dente. Drain and set aside.
2. In a skillet, heat a drizzle of oil and cook ground beef until browned. Drain excess fat.
3. Stir in taco seasoning and a splash of water. Simmer for 2 minutes.
4. Add pasta sauce and cooked spaghetti to the skillet. Toss until coated and combined.
5. Preheat oven to 350°F (175°C). Place taco shells upright in a baking dish.
6. Fill each taco shell with the spaghetti-beef mixture and top with shredded cheese.
7. Bake for 5 minutes, until cheese is melted and shells are warm.
8. Serve immediately, garnished with parsley or cilantro if desired.

Notes

• Swap beef for ground turkey, sausage, or plant-based crumbles.
• Mix in sautéed peppers or onions for extra veggies.
• Add cream cheese or ricotta to the spaghetti for extra cheesiness.
• Best enjoyed fresh—store spaghetti separately from shells if making ahead.
• Use flour tortillas instead of crunchy shells for a softer version.

Nutrition

• Serving Size: 2 tacos
• Calories: 540
• Sugar: 7g
• Sodium: 950mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg