Description
Spaghetti Tacos are a fun and unique fusion dish that combines classic Italian and Mexican flavors. Featuring tender homemade beef meatballs baked to perfection, tangled with al dente spaghetti tossed in marinara sauce, and served in soft flour tortillas, this recipe is a crowd-pleaser perfect for family dinners and adventurous eaters alike.
Ingredients
Scale
Meatballs
- 1 lb. ground beef
- 1 large egg
- ⅓ cup Italian bread crumbs
- 1 ⅔ cups Kraft grated Parmesan cheese (divided, powdered kind)
- 2 Tbsp. mild taco seasoning
- 1 tsp. garlic salt
- Freshly ground black pepper, to taste
Pasta and Sauce
- 1 lb. thin spaghetti pasta
- 1 jar favorite marinara sauce
Tacos and Toppings
- 8-10 medium size flour tortillas
- 3 Tbsp olive or canola oil (or more if needed)
- Fresh Parmesan cheese, for topping
- Fresh cilantro, finely chopped
- 1-2 Roma tomatoes, diced
- ¼ white onion, diced
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, egg, Italian bread crumbs, taco seasoning, ⅓ cup grated Parmesan cheese, garlic salt, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Scoop the mixture and roll into small balls approximately 1 ½ inches in diameter. Place the meatballs onto a baking sheet lined with parchment paper, ensuring they are spaced apart to bake evenly.
- Bake Meatballs: Bake in the preheated oven for about 20 minutes, or until meatballs are cooked through. Adjust baking time accordingly if meatballs are smaller or larger. Once done, use paper towels to press gently on meatballs to absorb excess grease.
- Cook Spaghetti: While the meatballs bake, bring a large pot of salted water to a boil. Break the spaghetti in half and cook according to package instructions, aiming to cook them al dente by reducing cooking time by 1-2 minutes. Drain the pasta and return it to the pot.
- Combine Pasta and Meatballs: Add your favorite marinara sauce, the baked meatballs, and ⅓ cup of Kraft grated Parmesan cheese to the pot with the spaghetti. Gently toss to combine without breaking up the meatballs. Keep warm until serving.
- Prepare Tacos: Warm the flour tortillas in a skillet or microwave. Optionally, lightly brush them with olive or canola oil and heat to give them a slightly crispy texture.
- Assemble Spaghetti Tacos: Spoon the saucy spaghetti and meatball mixture into each tortilla. Top with fresh Parmesan cheese, diced Roma tomatoes, diced white onion, and chopped fresh cilantro to add freshness and brightness.
- Serve: Serve immediately while warm and enjoy the delicious fusion of spaghetti inside a taco shell for a fun and tasty meal.
Notes
- For a less messy eating experience, smaller meatballs work best and hold up better in the tortilla.
- Feel free to swap ground beef for ground turkey or chicken for a leaner option.
- You can add shredded cheese inside the taco for extra cheesiness.
- If you prefer, substitute flour tortillas for corn tortillas depending on your preference.
- Spaghetti Tacos are inspired by a fun and playful way to enjoy two classic dishes combined into one.
Nutrition
- Serving Size: 1 serving
- Calories: 741 kcal
- Sugar: 5 g
- Sodium: 1729 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 94 mg
