Spaghetti Taco Salad

Imagine a 3-way marriage of spaghetti bolognese, beef tacos and taco salad; in one crispy flour tortilla bowl. The bowl is crunchy, the pasta is tender, the sauce is beefy, and the cheese is, well, cheesy. That checks ALL the boxes for me.

If you caught my recipe for Smashed Taco Potatoes, you'll see where I got the inspiration for this dish. One word: Kyle. He basically challenged me to come up with "spaghetti tacos". But I couldn't just slap spaghetti into a crunchy shell and call it dinner. I wanted a show-stopping meal. And this is it! Flour tortillas, baked into bowls, filled with strands of spaghetti and topped with the MOST amazing meat sauce, one that's equal parts Bolognese sauce and taco filling. On top? A pile of sharp and gooey Mexican cheese. Talk about a winning meal for EVERY member of the family. And since the tortillas are baked not fried, this is a healthy feast too!

About the tortilla bowls: I used bakeable tortilla bowl kit - one that I found while shopping for flour tortillas. I hadn't seen this product before, so I was intrigued. It worked perfectly and now I have the "molds" to make the future bowls anytime I want. If you already have a taco salad mold, use that. You can also purchase ready-made tortilla boats or bowls.

About the taco seasoning: I'm referring to the powdered seasoning sold with the Mexican ingredients. Any variety works, including the organic varieties found in specialty stores. Most brands call for 4 tablespoons of seasoning per pound of meat; so I added 5 tablespoons - one extra for good measure (and to season the sauce). Read the label and use the suggested amount for 1 pound of meat, plus a little extra.

Spaghetti Taco Salad

4 flour tortilla bowls (see note above)
12 ounces spaghetti, regular or thin
1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
1 pound lean ground beef
5 tablespoons taco seasoning of choice (see note above)
2 cups beef broth
1 cup tomato sauce (from a carton or can)
Suggested toppings:
Shredded Mexican cheese blend
Shredded lettuce
Fresh cilantro leaves
Chopped green onions
Hot sauce

If you need to make the tortilla bowls using a kit or your own taco salad bowl maker, do that first.
Next, cook the spaghetti according to the package directions. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until the vegetables are soft and and golden. Add the beef and cook until browned and cooked through, breaking up the meat as it cooks.
Add the taco seasoning and stir to coat. Add the beef broth and tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 to 15 minutes, until the liquid reduces and the sauce thickens.
Use tongs to transfer the spaghetti to the tortilla bowls. Top the spaghetti with the sauce and serve with your favorite toppings.
Serves 4