Spaghetti Tacos with Ground Beef

Spaghetti tacos with ground beef are a fun, unexpected mash-up that I love making when I want something playful, hearty, and incredibly satisfying. It’s exactly what it sounds like—classic spaghetti with meat sauce tucked into a crunchy taco shell. It might sound quirky, but it’s a delicious fusion that always gets smiles at the table.

Why You’ll Love This Recipe

I love this recipe because it brings together two comfort food favorites in one bite. It’s fun, family-friendly, and customizable, and it’s a great way to use up leftover spaghetti. The taco shell adds a crunchy contrast to the saucy pasta and beef, and I can top it with cheese, herbs, or whatever I’m craving. It’s quick, budget-friendly, and always a conversation starter.

Ingredients

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

• Ground beef

• Spaghetti noodles

• Olive oil

• Garlic (minced)

• Onion (diced)

• Crushed tomatoes or marinara sauce

• Tomato paste (optional, for richness)

• Italian seasoning

• Salt and black pepper

• Taco shells (hard corn shells work best)

• Grated parmesan or mozzarella cheese

• Fresh basil or parsley (optional for garnish)

Directions

1. I cook the spaghetti according to package directions, then drain and set it aside.

2. In a skillet, I heat olive oil and sauté the onion and garlic until softened.

3. I add the ground beef and cook until browned, breaking it up as it cooks. I season with salt, pepper, and Italian seasoning.

4. I stir in crushed tomatoes (and tomato paste, if using), and simmer the sauce for 10–15 minutes until thickened.

5. I add the cooked spaghetti to the sauce and toss everything together until well coated.

6. I warm the taco shells in the oven for a few minutes to make them extra crisp.

7. I carefully fill each taco shell with the spaghetti and beef mixture.

8. I top with shredded cheese and fresh herbs if I like, then serve immediately.

Servings and timing

This recipe makes about 8–10 spaghetti tacos.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap ground beef for ground turkey, sausage, or plant-based meat. I’ve added chopped mushrooms or zucchini to the sauce for extra veggies. For a spicy twist, I stir in red pepper flakes or use a spicy arrabbiata sauce. I’ve also made it with garlic bread shells or tortilla boats when I want something softer or different.

storage/reheating

I store any leftover spaghetti mixture in the fridge for up to 3 days. To reheat, I warm it in a skillet or microwave until hot, then refill fresh taco shells. I don’t recommend storing pre-filled tacos, as the shells will get soggy. I also freeze extra meat sauce for up to 2 months—perfect for a quick taco night later.

FAQs

Do spaghetti tacos actually taste good?

Yes! I love the mix of textures—crunchy taco shell with soft, saucy pasta and beef. It’s surprisingly addictive and super fun to eat.

Can I use any kind of pasta?

Spaghetti works best for the novelty, but I’ve also used linguine, angel hair, or even penne. Just chop longer noodles if needed to make filling easier.

What kind of taco shell should I use?

Hard corn taco shells are traditional for this recipe and give the best crunch. I warm them first to prevent cracking.

Can I make it vegetarian?

Yes, I’ve made it with lentil bolognese or sautéed mushrooms and veggie crumbles. It’s just as tasty.

How do I keep the shells from getting soggy?

I fill the tacos just before serving and serve them immediately. I also avoid adding too much sauce to the pasta mixture.

Conclusion

Spaghetti tacos with ground beef are a fun, flavorful twist that I love making when I want to break from the ordinary. They’re bold, satisfying, and guaranteed to be a hit with kids and adults alike. Whether it’s for a themed dinner night or just to mix things up, this recipe always brings big flavor and big smiles.