Spaghetti Tacos with Ground Beef, Cheese, and Rotel (Easy 35-Min Recipe)
Cheesy spaghetti-filled taco shells with savory ground beef. Tex-Mex flavors meet Italian pasta in this fun weeknight dish.
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Cooking tools:
- Oven
- Stove
- Pot
- Saute pan
- Colander
- Wooden spoon
- Spatula
- Measuring cup
- Baking dish
- Tongs
- Plate
- Can opener
- Grater
Ingredients
- 6 ounces uncooked spaghetti noodles, broken in half
- 1 pound lean ground beef
- 1/2 cup water
- 1 ounce mild taco seasoning
- 1 cup tomato sauce
- 10 ounces Rotel diced tomatoes and green chilies, drained
- 1 3/4 cups shredded Mexican cheese blend
- 10 stand-and-stuff taco shells
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