Spaghetti tacos are as much fun to make as they are to eat.
Cook savory ground beef in the best tangy tomato sauce with spaghetti noodles, then scoop it into crispy taco shells.
Ingredients and Variations
Beef: An 80/20 blend will make the tomato sauce extra juicy, but ground chicken or turkey works too. Use leftover meat like steak or pork chops for a more budget-friendly meal. This universal seasoning is perfect for any recipe using ground beef.
Sauce: Use your favorite pasta or marinara sauce, and season it however you like. Go extra Italian garlic or extra red pepper flakes Mexican.
Pasta: Any size of spaghetti noodles works. Even orzo, mini macaroni, or ditalini are easy to use in this recipe.
Taco Shells: Use ready-made crispy shells, soft shells, or crispy tortilla bowls or boats.
Cheese: Cotija cheese is tangy and crumbly and great on spaghetti tacos. We also like shredded Monterey Jack, or a Mexican cheese blend – mix-and-match cheeses.
Toppings: Top spaghetti tacos with parmesan cheese, sour cream, chopped avocados, guacamole, or some copycat Taco Bell quesadilla sauce.
Variations: Switch out the spaghetti for zucchini squash noodles, or omit the meat for two cans of drained black beans for a vegetarian recipe.
How to Make Spaghetti Tacos
- Make spaghetti.
- Prepare ground beef (recipe below).
- Stir in everything but the spaghetti sauce and cook until the onion is soft.
- Combine meat sauce and noodles and warm through.
Fill taco shells with spaghetti and garnish as desired before serving.
Make Ahead
Spaghetti tacos can be pre-assembled and baked casserole-style and kept in a warm oven until ready to serve.
Storing Leftovers
Discard used taco shells and keep spaghetti in a covered container in the refrigerator for up to 3 days. Reheat it on the stovetop or microwave before adding to fresh taco shells.
Other Tasty Taco Inspired Recipes
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Spaghetti Tacos Recipe
Equipment
Ingredients
- 8 ounces spaghetti noodles
- 3 tablespoons olive oil divided
- 1 pound ground beef (chicken or turkey work as well)
- 1 small sweet onion chopped
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- ¼ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons taco seasoning
- ¼ teaspoon red pepper flakes optional (for a spicier kick)
- 26 ounces spaghetti sauce 1 jar
- 12 hard taco shells
Suggested Toppings:
- chopped tomatoes
- chopped cilantro
- crumbled Cotija cheese
Instructions
- Prepare spaghetti noodles according to package directions. Drain, return to pot, drizzle with one tablespoon olive oil, and toss to prevent sticking.
- Heat 2 tablespoons olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
- Cook the meat until nicely browned and no longer pink. Drain excess fat if needed.
- Add onion, garlic, tomato paste, salt, pepper and taco seasoning. Stir to combine and cook for about 2 minutes, until onion is soft.
- Add spaghetti sauce and cook until warmed.
- Add beef sauce to spaghetti noodles or add the noodles to the skillet if the skillet is large enough, and mix gently.
Assembly
- Fill the shells with spaghetti mixture and garnish with desired toppings. Serve immediately.
Video
Notes
- Nutritional information does not include toppings.
- Pre-assemble and bake spaghetti tacos casserole-style to serve a crowd. Keep them warm in an oven until ready to serve.
- For leftover spaghetti tacos, discard used taco shells and refrigerate spaghetti mixture in a covered container for up to 3 days.
- Reheat spaghetti mixture on the stovetop or microwave before adding to fresh taco shells.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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