Griddled Parmesan Spaghetti Tacos
Recipe by CJ Frazier
- Grated Parmesan 12oz at least (2 oz per shell)
- Cooked spaghetti
- RAO marinara
- Lean beef, 90/10
- Chopped Red Onion
- Chopped Tomato
- 2 Tbsp Unsalted butter
- Garlic powder
- Dried Oregano seasoning
- Blackstone Parmesan Ranch Seasoning
- Blackstone Taco Rack
- Before you get started out on your Blackstone Griddle you’ll need to pre cook your spaghetti noodles, strain and have prepared.
- Pre heat your griddle in two zones. One on medium high and one on low.
- In a medium sauce pan add your jarred marinara of choice and place on the front corner of the heat zone on low. You’re simply warming up your marinara for the final assembly.
- On your medium high heat zone add your 90/10 lean beef. Break up the beef using your spatulas and season with kosher salt and coarse black pepper, garlic powder and dried oregano. Toss occasionally and cook till fully browned.
- While your beef is cooking chop up half a red onion and one red tomato, add to a small bowl, season with salt, pepper, and a light dusting of garlic powder. Set aside for later.
- Using fresh basil leaves stack about 4 or 5 leaves on one another, roll into a tight bundle and cut into this ribbons. This will be for your garnish later.
- When your beef is done slide it off to a cool zone or remove from the griddle top.
- Now to make our taco shells we’re going to turn our griddle down to medium low, grab small portions of your grated parmesan and lay down on to the griddle top. It’s important to not have to little or to much cheese. You’ll use roughly 2 oz per shell. Create a circle that’s roughly the size of a corn tortilla. When it’s cooking you start to see small bubbles on the edges at first and that will make its way to the center. After about 2-3 minutes the edges of the cheese will start to turn golden brown. Get your spatula and gently start to peel the cheese off the griddle, making sure not to tear, and flip to the other side to cook. When both sides are golden brown get your Blackstone Taco Rack and place the Cheese crisp over the taco rack. Do not use the rack like you would conventionally do, you’re using the raw in reverse to hang the cheese to cool. Follow this process till you get the amount of shells needed. Your rack will allow you to cool 5 shells at a time.
- While your shells are cooling and crisping, in a mixing bowl add your pre cooked spaghetti noodles, enough of your marinara to coat the pasta, and one or tow tablespoons of unsalted butter. Toss all together till the butter has melted and coated all your pasta.
- To build your Spaghetti Tacos, flip over your shells into the taco rack, in each shell add a portion of your pasta, on top of that add one of two spoon fulls of your cooked and seasoned beef, a drizzle of your marinara, and garnish with your tomato and red onions, some fresh basil ribbons and post dust with the Blackstone Parmesan Ranch Seasoning. Serve and Enjoy!!