Spaghetti Tacos Ground Beef (Print Version)

# Ingredients:

→ Pasta

01 - 6 oz uncooked spaghetti noodles, broken in half

→ Protein

02 - 1 lb lean ground beef

→ Seasonings and Liquids

03 - 1/2 cup water
04 - 1 oz mild taco seasoning
05 - 1 cup tomato sauce
06 - 10 oz Rotel diced tomatoes and green chilies, drained

→ Cheese

07 - 1 3/4 cups shredded Mexican cheese blend

→ Shells

08 - 10 stand and stuff taco shells

# Instructions:

01 - Set the oven to 400°F (204°C) to prepare for baking.
02 - Boil spaghetti noodles according to package directions until al dente, then drain thoroughly.
03 - Place ground beef in a large sauté pan over medium-high heat, crumble as it cooks until no longer pink, then drain excess grease.
04 - Add water and taco seasoning to the cooked beef, stirring to coat evenly.
05 - Reduce heat to low and stir in the tomato sauce, combining thoroughly.
06 - Mix the cooked spaghetti noodles into the beef mixture until evenly distributed.
07 - Stir in drained diced tomatoes and green chilies to infuse flavor throughout.
08 - Remove pan from heat, then fold in 1 1/2 cups shredded Mexican cheese blend until melted and incorporated.
09 - Arrange taco shells upright in a 9 x 13 inch baking dish for filling.
10 - Spoon the spaghetti and beef mixture evenly into each taco shell.
11 - Sprinkle the remaining 1/4 cup shredded Mexican cheese blend over the filled shells.
12 - Place the baking dish in the preheated oven and bake for 4 to 6 minutes until cheese is fully melted on top.
13 - Remove from oven and serve immediately while hot.

# Notes:

01 - For evenly melted cheese, cover the dish loosely with foil during baking if needed.

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