Step 1: Cook the Spaghetti

• Bring a pot of salted water to a boil.

• Add broken spaghetti noodles and cook 1–2 minutes less than package directions (they’ll finish in the oven).

• Drain and set aside.

Step 2: Brown the Ground Beef

• In a large skillet over medium heat, brown the ground beef until no pink remains.

• Drain excess fat.

• Stir in taco seasoning and ¼–½ cup water per packet directions.

• Simmer for 3–5 minutes, then stir in tomato sauce.

Step 3: Combine Spaghetti and Sauce

• Add cooked spaghetti to the beef and sauce mixture.

• Stir in drained Rotel and 1 cup of shredded cheese.

• Mix well. It should be thick and cohesive—not watery.

Step 4: Assemble the Tacos

• Preheat oven to 400°F (200°C).

• Stand taco shells upright in a 9×13-inch baking dish.

• Spoon the spaghetti mixture into each shell, about ¾ full.

• Top each with remaining ½ cup shredded cheese.

Step 5: Bake and Serve

• Bake for 5–7 minutes, or until the cheese is melted and bubbly.

• Serve immediately while warm and crunchy.