Description
Spaghetti Tacos are a fun and delicious fusion meal combining classic taco flavors with Italian pasta. This recipe features savory baked beef meatballs mixed with spaghetti and marinara sauce, served inside warm flour tortillas for a playful twist on two favorite dishes. Perfect for a family dinner or casual gathering, these cheesy, beefy tacos are sure to please kids and adults alike.
Ingredients
Units
Scale
Meatballs
- 1 lb. ground beef
- 1 large egg
- 1/3 cup Italian bread crumbs
- 1/3 cup Kraft grated Parmesan cheese (the powdery 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
- 1/3 cup Kraft grated Parmesan cheese (divided)
Assembly and Garnishes
- 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
- 1/4 white onion, diced
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine the ground beef, egg, Italian bread crumbs, mild taco seasoning, ⅓ cup grated Parmesan cheese, garlic salt, and freshly ground black pepper. Mix until just combined, being careful not to overwork the meat.
- Shape Meatballs: Scoop out small portions of the meat mixture and roll them into balls approximately 1 ½ inches in diameter. Place the meatballs on a baking sheet lined with parchment paper, spacing them out evenly. Remember they will shrink slightly as they bake.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 minutes, or until cooked through. For smaller meatballs, reduce time slightly, and for larger ones, add a few extra minutes. Once baked, press meatballs gently with paper towels to absorb excess grease.
- Cook Spaghetti: While the meatballs bake, bring a large pot of salted water to a boil. Break the thin spaghetti pasta in half before adding to the boiling water. Cook the pasta al dente, about 1-2 minutes less than package instructions suggest. Drain and return the pasta to the pot.
- Combine Pasta and Meatballs: To the pot with spaghetti, add your favorite marinara sauce, the baked meatballs, and ⅓ cup of Kraft grated Parmesan cheese. Gently stir with a large spoon to combine without breaking apart the meatballs. Keep warm until ready to serve.
- Heat Tortillas: Warm the flour tortillas by placing them in a dry skillet over medium heat for a few seconds on each side or wrapping them in foil and heating in the oven briefly.
- Assemble Spaghetti Tacos: Spoon the spaghetti and meatball mixture into the warm tortillas. Top with fresh Parmesan cheese, chopped cilantro, diced Roma tomatoes, and diced white onion as desired. Serve immediately for best taste.
Notes
- Spaghetti Tacos provide a unique, tasty way to combine pasta and tacos for a family-friendly meal.
- Using thin spaghetti broken in half makes the pasta easier to eat inside a tortilla.
- Adjust the size of meatballs as preferred; smaller ones cook faster while larger ones offer a meatier bite.
- Feel free to customize toppings with your favorite taco garnishes like avocado, sour cream, or shredded lettuce.
- This dish is a bit messy but offers a fun and flavorful twist on traditional dinners.
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
