Spaghetti Tacos with Ground Beef

Ingredients

6 oz uncooked spaghetti noodles, broken in half
1 lb lean ground beef
1/2 cup water
1 oz mild taco seasoning
1 cup tomato sauce
10 oz Rotel diced tomatoes and green chilies, drained
1 3/4 cups shredded Mexican cheese blend
10 Old El Paso stand and stuff taco shells

Steps

Preheat oven to 400°F.
Cook spaghetti according to the directions on the package and drain.
Heat a large sauté pan over medium-high heat. Add ground beef and crumble it as it cooks. Once fully cooked, drain the grease.
Add water and taco seasoning to the pan. Stir until the ground beef is evenly coated in the seasoning.
Reduce the heat to low, add the tomato sauce to the pan, and stir well.
Add the cooked spaghetti to the pan and mix until well combined.
Add the drained Rotel into the pan and stir thoroughly.
Remove the pan from heat, add 1 1/2 cups of shredded cheese, and stir until the cheese is fully melted and combined.
Place the taco shells in a 9×13 inch baking dish. Scoop the spaghetti mixture into the taco shells.
Sprinkle the remaining 1/4 cup of shredded cheese on top of the spaghetti-filled taco shells.
Place the baking dish in the oven and bake for 4-6 minutes, or until the cheese on top is fully melted.
Remove the dish from the oven and serve the tacos immediately.