Spaghetti Tacos with Ground Beef

Spaghetti tacos with ground beef are my fun and flavorful twist on two classic comfort foods—tacos and spaghetti. I stuff crispy taco shells with saucy spaghetti and savory beef, creating a meal that’s both surprising and totally satisfying. It’s one of those recipes I pull out when I want to keep things casual but still deliver big flavor with a playful presentation.

Why You’ll Love This Recipe

I love how spaghetti tacos bring some excitement to dinner without making extra work. It’s family-friendly, budget-friendly, and totally customizable. The crunchy taco shell contrasts with the tender pasta and rich beef sauce, and I can top them with cheese, herbs, or whatever I’m craving. It’s a mash-up that actually works—and it’s fun to eat, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Olive oil

• Onion, finely chopped

• Garlic, minced

• Spaghetti noodles

• Marinara or spaghetti sauce (store-bought or homemade)

• Salt and pepper

• Italian seasoning (optional)

• Shredded mozzarella or Parmesan cheese

• Hard taco shells

• Fresh parsley or basil (optional for garnish)

Directions

1. I cook the spaghetti noodles according to the package instructions, then drain and set them aside.

2. In a skillet, I heat olive oil over medium heat and sauté the chopped onion until soft, about 3–4 minutes. I add the garlic and cook for another minute.

3. I add the ground beef to the skillet, breaking it up with a spoon as it browns. Once fully cooked, I drain any excess fat.

4. I stir in the marinara sauce, season with salt, pepper, and a little Italian seasoning, then let it simmer for 5–10 minutes.

5. I toss the cooked spaghetti noodles into the sauce mixture, making sure everything is coated well.

6. I warm the taco shells in the oven at 350°F (175°C) for about 5 minutes until crisp.

7. To assemble, I fill each taco shell with a generous spoonful of spaghetti and beef mixture, then top with shredded cheese and herbs if I have them.

Servings and timing

This recipe makes about 6–8 spaghetti tacos, serving 3–4 people. Prep and cooking take around 25–30 minutes total.

Variations

Sometimes I spice up the beef with taco seasoning instead of Italian herbs, or I use spicy arrabbiata sauce for a kick. I’ve also used ground turkey or plant-based crumbles for a lighter version. For a cheesy twist, I add a layer of ricotta or cream cheese inside the taco shell before stuffing.

Storage/reheating

I store leftover spaghetti mixture in the fridge for up to 3 days. I keep the taco shells separate so they stay crisp. To reheat, I warm the meat and pasta on the stove or in the microwave, then fill fresh taco shells when ready to serve.

FAQs

Can I use soft tortillas instead of hard taco shells?

Yes, I’ve tried both. Soft tortillas work if I’m going for a wrap-style version, but I prefer the crunch of hard taco shells.

Will the taco shells get soggy?

They can if I overfill them too early. I stuff the tacos right before serving to keep the shells crisp.

What’s the best type of spaghetti for this?

Regular or thin spaghetti works great. I avoid angel hair—it can get mushy quickly.

Can I make this vegetarian?

Absolutely. I use meatless ground or sautéed mushrooms as a delicious substitute for beef.

How can I keep the tacos from falling apart?

I don’t overfill them, and I serve them upright in a taco holder or tray so they stay balanced and easy to grab.

Conclusion

Spaghetti tacos with ground beef are a creative, comforting, and totally fun way to mix up my dinner routine. They’re quick, satisfying, and guaranteed to get smiles at the table. Whether I’m making them for a family night or just indulging a craving, this quirky combo always delivers.