Shredding cheese directly from a block melts better because it doesn’t have the starchy coating found on pre-shredded cheese. Always salt your pasta water—this is your one chance to properly season the noodles, so don’t skip it. Avoid rinsing your pasta after cooking, as rinsing removes the starches on the surface that help the sauce adhere better to the noodles. In fact, you can skip the colander altogether by using tongs to transfer the cooked spaghetti straight from the boiling water into the pan with your meat sauce.
Crispy Spaghetti Tacos
Crispy Spaghetti Tacos transform classic pasta into a playful, handheld meal that combines crunchy shells with savory spaghetti for a delicious fusion experience. This versatile dish offers endless customization options and a perfect balance of textures and flavors that delight all ages and occasions.
Ingredients
- ▢ 8 ounces 224g spaghetti noodles
- ▢ 1 pound 450g lean ground beef
- ▢ 1 small yellow onion diced (187g)
- ▢ 1 packet 1 ounce / 28g taco seasoning
- ▢ 1 can 10 ounces / 284g Rotel tomatoes
- ▢ 4 ounces 114g shredded cheddar cheese
- ▢ ¼ cup chopped cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly. While the pasta is cooking, heat a large skillet over medium-high heat.
- Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, about 5 minutes. Stir in the taco seasoning, Rotel tomatoes, and the reserved ½ cup of pasta water. Bring the mixture to a simmer and let it cook for 5 minutes.
- Add the cooked spaghetti and shredded cheddar cheese to the skillet, stirring until the cheese is fully melted and everything is combined. Serve immediately, garnished with chopped cilantro and your favorite toppings such as diced tomatoes, sour cream, or extra cheese.