Ingredients
6 oz uncooked spaghetti noodles, broken in half
1 lb lean ground beef
1/2 cup water
1 oz mild taco seasoning
1 cup tomato sauce
10 oz Rotel diced tomatoes and green chilies, drained
1 3/4 cups shredded Mexican cheese blend
10 stand and stuff taco shells
Steps
Preheat oven to 400F.
Cook spaghetti according to the directions on the package and then drain.
Dump the lean ground beef into a large sauté pan over medium-high heat. Crumble the ground beef well as it cooks. Once fully cooked, drain the grease from the pan.
Add the water and taco seasoning to the pan. Stir until all ground beef is coated in the seasoning.
Reduce the heat to low and add the tomato sauce to the pan. Stir well.
Add the cooked spaghetti to the pan and stir well.
Add the Rotel diced tomatoes and green chilies to the pan and stir.
Remove the pan from the heat. Add 1 1/2 cups shredded Mexican cheese blend to the pan and stir into the spaghetti until melted.
Place the taco shells in a 9 x 13 inch baking dish.
Scoop the spaghetti mixture into the taco shells.
Sprinkle the remaining 1/4 cup shredded cheese on top.
Place the dish in the oven and bake the tacos until the cheese on top is completely melted, about 4-6 minutes.
Remove the dish from the oven and serve the tacos immediately.
Required Tools
- Large sauté pan
- 9 x 13 inch baking dish