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These tacos came about quite by accident – my kids were watching a Nickelodeon show where a character made spaghetti tacos. Of course, they were eager to try it at home. I was totally skeptical at first (pasta in taco shells? Seriously?), but I figured, worst case scenario, we'll just order pizza. What can I say – it was a complete success.
True story: The first time I made these tacos, my son's friend was visiting. He ate three and sent his mom photos because he loved them so much. Even my husband—who initially said they sounded "totally gross"—was completely won over by the end.
Ingredients
- Spaghetti: 200–250 g – broken in half to fit into the bowls
- Minced beef: 400 g
- Taco seasoning mix: 1 packet
- Tomato sauce: 200 ml
- Chopped tomatoes with chili: 1 can (e.g., “Chopped Tomatoes with Jalapeños” or Rotel)
- Taco shells: 8–10 (ideally “Stand'n'Stuff”)
- Grated cheese: 150–200 g (e.g. Cheddar or Mexican mix)
Optional for serving
- Sauerrahm
- Guacamole
- Salsa
- Coriander
- Tortilla chips or rice: as a side dish
Step-by-step instructions
- 1. Cook spaghetti:
- Break the spaghetti in half, then cook as usual—but al dente! They'll go in the oven later and shouldn't get mushy. Drain and set aside.
- 2. Fry the minced meat:
- Brown the ground beef in a large skillet until crispy. Drain any fat, then add the taco seasoning mix with a little water according to the package instructions. Stir in the tomato sauce and simmer for a few minutes.
- 3. Prepare the spaghetti filling:
- Add the cooked spaghetti to the ground beef mixture, along with the drained canned tomatoes. Mix well, then stir in about two-thirds of the grated cheese. The mixture should be nice and sticky, but not too runny.
- 4. Fill and bake tacos:
- Place the taco shells side by side in a baking dish. Fill each one with the spaghetti and ground beef mixture (don't overfill!) and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 5–7 minutes, until the cheese is melted.
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Tips & Tricks
Cut the spaghetti in half! Otherwise, it'll hang out of the bowl and chaos is inevitable.
Don't overfill! It's better to fill a little less to keep the bowls stable.
Be sure to use “Stand'n'Stuff” tacos – the regular ones often tip over.
I put in too much filling the first time—it looked like a spaghetti monster! Now I hold back, and it works much better.
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What goes with it?
These tacos are pretty special – but here are some ideas for side dishes:
- Mexican rice or beans
- Tortilla Chips
- A fresh salad
- Salsa, guacamole, sour cream or jalapeños as toppings
Variants & modifications
Other types of pasta : Short pasta like penne or croissants also works.
More vegetables : Stir in corn, black beans or bell peppers.
More spice : chili flakes or a splash of hot sauce.
Other types of meat : Also works with minced turkey or vegetarian alternatives.
Preparation & Storage
You can easily prepare the spaghetti and ground beef mixture and store it in the refrigerator. However, you should only fill and bake the tacos shortly before serving—otherwise, the shells will become soft. They taste best fresh from the oven!
Kitchen tips
Have napkins ready – the first bite often overflows.
Do not serve too hot – cheese and sauce can be quite hot.
Having fun – that’s soul food to laugh at and enjoy, not a Michelin-starred dinner.
Frequently Asked Questions
Can I use other pasta?
Yes, but thin or short pasta works best. Be sure to cut long spaghetti in half.
Can I make this ahead of time?
Yes! You can make the filling ahead of time and chill it. Fill the tacos and bake just before serving.
Do regular taco shells work?
Yes, but you'll need to support them to prevent them from tipping over. "Stand'n'Stuff" makes it much easier.
What toppings work?
Sour cream, salsa, avocado, jalapeños—whatever you'd put on regular tacos.
What if the tacos get soggy?
Serve immediately! If you let them sit too long, the shells will become soft.
Conclusion
Spaghetti tacos may not be traditional, but they're a lot of fun. My kids celebrate them every time and feel like we have a food truck in the kitchen. And let's be honest: sometimes the craziest ideas are the ones that taste the best.
Recipe FAQs
- → Can I use other types of pasta?
Yes, short pasta like penne or macaroni works well too. Just make sure it's firm so it holds up in the tacos.
- → Can I prepare this in advance?
Yes, the filling can be made ahead and refrigerated. Fill and bake the tacos just before serving to keep the shells crisp.
- → Do I need special taco shells?
“Stand’n’Stuff” taco shells are ideal because they’re stable, but regular shells can work if carefully supported during baking.
- → What toppings go well with spaghetti tacos?
Sour cream, guacamole, salsa, jalapeños, or even shredded lettuce all make great additions to balance the richness.
- → How do I prevent soggy taco shells?
Serve immediately after baking and avoid overfilling with sauce. The crisp shell is key to the texture contrast.