Mini Taco Spaghetti Pies
If you’re looking for a fun and delicious twist on classic comfort food, look no further than these Mini Taco Spaghetti Pies! Combining the beloved flavors of tacos and spaghetti in a single bite-sized treat, these pies are perfect for busy weeknights, parties, or even a cozy family dinner. They’re easy to make, incredibly satisfying, and sure to impress everyone at your table.
Why This Recipe is a Keeper
Mini Taco Spaghetti Pies are a delightful fusion of flavors and textures. The spaghetti crust is a unique twist that adds a fun crunch to the dish, while the hearty filling of seasoned beef, cheese, and spices delivers a comforting, savory experience. They’re perfect for meal prep, as you can make a batch and enjoy them throughout the week. Plus, they’re customizable, allowing you to switch up the fillings based on your preferences.
What Goes In
To whip up these delicious Mini Taco Spaghetti Pies, you’ll need the following ingredients:
- 8-oz spaghetti
- ½ cup butter, melted
- 2 large eggs, whisked
- ½ cup grated parmesan cheese
- Filling:
- 1 cup cottage cheese
- 1 cup parmesan cheese
- 1 Tbsp dried parsley
- 1 lb ground beef or ground turkey
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can diced tomatoes and green chiles, undrained
- ½ cup water
- 2 cups spaghetti sauce
- 1 cup shredded cheddar cheese or Mexican cheese blend
Equipment Breakdown
Before diving into the recipe, gather your kitchen essentials:
- Large pot for boiling spaghetti
- Mixing bowls for combining ingredients
- 9-inch pie pan or muffin tin for shaping the pies
- Skillet for browning the meat
- Whisk for mixing eggs and other ingredients
- Measuring cups and spoons for accuracy
Mini Taco Spaghetti Pies, Made Easy
Let’s get cooking! Follow these simple steps to create your Mini Taco Spaghetti Pies:
Step 1: Cook the Spaghetti
Begin by boiling a large pot of salted water. Add the spaghetti and cook it according to the package instructions until al dente. Drain and set aside.
Step 2: Prepare the Crust
In a mixing bowl, combine the cooked spaghetti, melted butter, whisked eggs, and grated parmesan cheese. Mix until the spaghetti is well coated. This will form the delicious crust for your pies.
Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C). This will ensure your pies bake evenly and develop a golden-brown crust.
Step 4: Make the Filling
In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat. Stir in the taco seasoning, diced tomatoes with their juices, and water. Let this mixture simmer for about 5 minutes until thickened.
Step 5: Combine Cheese Mixture
In a separate bowl, mix together the cottage cheese, parmesan cheese, and dried parsley. This will add creaminess and flavor to your filling.
Step 6: Assemble the Pies
If using a pie pan, press the spaghetti mixture into the bottom and up the sides to form a crust. If using a muffin tin, press the spaghetti into each cup to create individual portions. Spoon in the cheese mixture followed by the seasoned meat mixture. Top with spaghetti sauce and sprinkle shredded cheddar cheese on top.
Step 7: Bake
Place the assembled pies in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden.
Step 8: Cool and Serve
Once baked, allow the Mini Taco Spaghetti Pies to cool for a few minutes before serving. This helps them hold their shape when you cut into them.
Swap Guide
Feeling creative? Here are some swaps you can make to tailor the recipe to your taste:
- For a vegetarian option, substitute the ground meat with lentils or black beans.
- Use gluten-free spaghetti or zoodles (zucchini noodles) for a lighter version.
- Try different types of cheese, such as feta or pepper jack, for varied flavors.
- Experiment with toppings like sliced olives, jalapeños, or fresh cilantro.
Avoid These Traps
When making your Mini Taco Spaghetti Pies, keep these tips in mind to ensure success:
- Don’t overcook the spaghetti; it should be al dente as it will continue to cook in the oven.
- Make sure to drain the ground meat well to avoid soggy pies.
- Be cautious with the amount of sauce you add; too much can make the pies too wet.
- Allow the pies to cool slightly before removing them from the pan to prevent them from falling apart.
Refrigerate, Freeze, Reheat
These Mini Taco Spaghetti Pies are perfect for meal prep and can be stored easily:
- Refrigerate: Store leftover pies in an airtight container in the fridge for up to 4 days.
- Freeze: Individually wrap pies in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Reheat: To reheat, thaw in the fridge overnight, then microwave or bake at 350°F (175°C) until heated through.
Quick Questions
Can I make these Mini Taco Spaghetti Pies ahead of time?
Absolutely! You can prepare them a day in advance and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they’re cold from the fridge.
What can I serve with Mini Taco Spaghetti Pies?
These pies pair wonderfully with a fresh salad, guacamole, or your favorite salsa on the side. You can also serve them with tortilla chips for extra crunch.
Can I use a different type of meat?
Yes! You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian option.
How do I know when they are done baking?
The pies are done when the cheese is melted and bubbly, and the edges are slightly golden. A toothpick inserted in the center should come out clean.
Before You Go
So there you have it, a delightful and hearty recipe for Mini Taco Spaghetti Pies that’s sure to become a favorite in your household. They are versatile, easy to make, and will satisfy both kids and adults alike. Whether you’re serving them for a casual family dinner or at a gathering with friends, these pies are bound to be a hit.
Now that you have all the tips and tricks to make the perfect Mini Taco Spaghetti Pies, it’s time to get cooking! Enjoy the deliciousness that awaits you in every bite.
Mini Taco Spaghetti Pies
Ingredients
Equipment
Method
- Step 1: Cook the Spaghetti - Begin by boiling a large pot of salted water. Add the spaghetti and cook it according to the package instructions until al dente. Drain and set aside.
- Step 2: Prepare the Crust - In a mixing bowl, combine the cooked spaghetti, melted butter, whisked eggs, and grated parmesan cheese. Mix until the spaghetti is well coated.
- Step 3: Preheat the Oven - Preheat your oven to 350°F (175°C).
- Step 4: Make the Filling - In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat. Stir in the taco seasoning, diced tomatoes with their juices, and water. Let this mixture simmer for about 5 minutes until thickened.
- Step 5: Combine Cheese Mixture - In a separate bowl, mix together the cottage cheese, parmesan cheese, and dried parsley.
- Step 6: Assemble the Pies - Press the spaghetti mixture into the bottom and up the sides of the pie pan or muffin tin. Spoon in the cheese mixture followed by the seasoned meat mixture. Top with spaghetti sauce and sprinkle shredded cheddar cheese on top.
- Step 7: Bake - Place the assembled pies in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden.
- Step 8: Cool and Serve - Allow the Mini Taco Spaghetti Pies to cool for a few minutes before serving.
Notes
- For a vegetarian option, use lentils or black beans instead of meat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- These pies freeze well; wrap individually and store in a freezer-safe bag for up to 3 months.
