Tom And Jack Spaghetti Tacos #tacorecipe #tacos #spaghetti

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

Preheat oven to 400F.
Cook spaghetti according to the directions on the package and then drain.
Dump the lean ground beef into a large saute pan over medium-high heat.
Crumble the ground beef well as it cooks.
Once the ground beef is fully cooked, drain the grease from the pan.
Add the water and taco seasoning to the pan and stir until all of the ground beef is coated in the seasoning.
Reduce the heat to low and add the tomato sauce to the pan. Stir well.
Add the cooked spaghetti to the pan and stir well again.
Add the Rotel to the pan with the spaghetti and stir.
Remove the pan from the heat and add 1 1/2 cups of the shredded cheese to the pan.
Stir the cheese into the spaghetti.
Place the taco shells in a 9 x 13 inch baking dish.
Scoop the spaghetti mixture into the taco shells.
Sprinkle the remaining 1/4 cup of cheese on top.
Place the dish in the oven and bake the tacos until the cheese on top is completely melted. 4-6 minutes.
Remove the dish from the oven and serve the tacos immediately.