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Spaghetti Tacos Kitchen Accident (Printable Version)

Pasta meets tacos in this fun and flavorful twist with beef, spice, and crispy shells.

# Ingredients:

→ Main Ingredients

01 - 225 g spaghetti, broken in half
02 - 400 g ground beef
03 - 1 packet taco seasoning mix
04 - 200 ml tomato sauce
05 - 1 can chopped tomatoes with chili, drained
06 - 8 taco shells, preferably Stand'n'Stuff
07 - 175 g grated cheese (e.g., Cheddar or Mexican blend)

→ Optional Toppings and Sides

08 - Sour cream, for serving
09 - Guacamole, for serving
10 - Salsa, for serving
11 - Fresh cilantro, for garnish
12 - Tortilla chips or rice, as a side dish

# Steps:

01 - Break spaghetti in half and cook in boiling salted water until al dente. Drain and set aside.
02 - In a large skillet over medium-high heat, cook ground beef until browned and crispy. Drain excess fat.
03 - Add taco seasoning with water as instructed on package. Stir in tomato sauce and simmer briefly.
04 - Add cooked spaghetti and drained tomatoes with chili to the skillet. Mix well and stir in two-thirds of the grated cheese.
05 - Place taco shells upright in a baking dish. Fill each with the spaghetti mixture, leaving space at the top.
06 - Sprinkle remaining cheese over tacos and bake at 200°C (392°F) for 5–7 minutes, until cheese is melted and bubbly.

# Notes:

01 - Cut spaghetti in half to avoid long strands hanging out of the taco shells.
02 - Do not overfill the taco shells to maintain stability.
03 - Use flat-bottomed taco shells like Stand'n'Stuff to prevent tipping.

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