Taco Pasta (Printable Version)
Crunchy tacos filled with perfectly cooked spaghetti, flavored beef, and a creamy layer of melted cheese. A dinner idea everyone will love.
# Ingredients:
→ Core Elements
01 -
6 oz dry spaghetti, split into smaller pieces
02 -
1 lb ground beef, lean
03 -
10 taco shells (stand-and-fill style)
04 -
1/2 cup plain water
05 -
1 oz packet of mild taco spices
06 -
1 3/4 cups shredded cheese blend (Mexican style)
07 -
1 cup smooth tomato sauce
08 -
10 oz can of Rotel tomatoes with green chilies, strained
# Steps:
01 -
Turn the oven to 400°F for preheating. Follow the directions on the spaghetti package to cook it, then pour off the water.
02 -
Put ground beef in a big frying pan on medium-high flame. Break it into crumbles while stirring. Once it’s no longer pink, remove extra grease from the pan.
03 -
With the heat still on, pour in water and sprinkle taco spices over the beef. Stir well until everything is coated and mixed together.
04 -
Lower the heat to a gentle simmer. Pour in the tomato sauce, mix well, then add the drained spaghetti and stir. Toss in the Rotel tomatoes, mixing once more.
05 -
Take the pan off the heat, then sprinkle in 1 1/2 cups of cheese. Stir it around until melted and combined with the mixture.
06 -
Stick the taco shells upright in a 9×13 baking dish. Fill each shell with the pasta blend, topping with the last 1/4 cup of cheese. Bake them for about 5 minutes, just until the cheese on top melts.
07 -
Take the taco dish out of the oven and bring them straight to the table. Enjoy immediately!
# Notes:
01 -
This creative dish mixes up Italian pasta with Mexican-style flavors.
02 -
You’ll use taco shells that can stand on their own, packed with seasoned beef and spaghetti.
03 -
Melted cheese on top finishes it off, giving comfort food vibes.
04 -
A simple and quick dinner, ready in only 35 minutes!