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Homemade Mini Taco Spaghetti Pies photo

Mini Taco Spaghetti Pies

These Mini Taco Spaghetti Pies are a fun twist on comfort food! Bite-sized, cheesy, and packed with flavor, they’re perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 8 oz spaghetti
  • ½ cup butter melted
  • 2 large eggs whisked
  • ½ cup grated parmesan cheese
For the Filling:
  • 1 cup cottage cheese
  • 1 cup parmesan cheese
  • 1 Tbsp dried parsley
  • 1 lb ground beef or ground turkey
  • 1 package taco seasoning 1 oz
  • 1 can diced tomatoes and green chiles 10 oz, undrained
  • ½ cup water
  • 2 cups spaghetti sauce
  • 1 cup shredded cheddar cheese or Mexican cheese blend

Equipment

  • Large pot
  • Mixing bowls
  • 9-inch pie pan or muffin tin
  • Skillet
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. Step 3: Preheat the Oven - Preheat your oven to 350°F (175°C).
  4. 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.
  5. Step 5: Combine Cheese Mixture - In a separate bowl, mix together the cottage cheese, parmesan cheese, and dried parsley.
  6. 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.
  7. 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.
  8. 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.