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Homemade Mini Taco Spaghetti Pies photo

Mini Taco Spaghetti Pies

These Mini Taco Spaghetti Pies are a fun fusion of flavors! Crispy spaghetti crusts filled with delicious taco-inspired goodness make for the perfect weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 8 oz spaghetti
  • 1/2 cup butter melted
  • 2 large eggs whisked
  • 1/2 cup grated parmesan cheese
For the Filling:
  • 1 cup cottage cheese
  • 1/2 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 undrained (10-oz)
  • 1 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
  • Spatula
  • Whisk
  • Oven

Method
 

Instructions:
  1. Step 1: Begin by boiling a large pot of salted water. Add the spaghetti and cook according to package directions until al dente. Once cooked, drain and set aside.
  2. Step 2: In a mixing bowl, combine the cooked spaghetti with melted butter, whisked eggs, and grated parmesan cheese. Stir until the spaghetti is well-coated and the mixture holds together.
  3. Step 3: 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, divide the spaghetti mixture among the cups, pressing it tightly against the sides to create individual crusts.
  4. Step 4: Preheat your oven to 375°F (190°C). Place the pie crusts in the oven and bake for about 10 minutes, or until they are slightly golden and set. Remove from the oven and let cool slightly.
  5. Step 5: In a skillet over medium heat, brown the ground beef or turkey until cooked through. Drain any excess fat. Add taco seasoning, diced tomatoes and green chiles (with their juices), water, and spaghetti sauce. Stir to combine and let simmer for about 5-7 minutes.
  6. Step 6: Spoon the taco filling into the pre-baked spaghetti crusts, filling them generously. Top each pie with shredded cheddar cheese or a Mexican cheese blend.
  7. Step 7: Return the assembled pies to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  8. Step 8: Allow the Mini Taco Spaghetti Pies to cool for a few minutes before slicing or serving. Enjoy them warm with your favorite toppings like sour cream, salsa, or fresh cilantro!

Notes

  • For a gluten-free option, use gluten-free spaghetti.
  • Make it vegetarian by substituting ground meat with black beans or lentils.
  • These pies can be made ahead of time for meal prep and stored in the refrigerator for up to 3 days.