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Homemade Mini Taco Spaghetti Pies photo

Mini Taco Spaghetti Pies

These Mini Taco Spaghetti Pies are a fun twist on two comfort foods! Enjoy a crispy spaghetti crust filled with savory taco-inspired goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
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 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 dish or muffin tin
  • Spatula
  • Measuring cups and spoons

Method
 

Directions
  1. Step 1: Cook the Spaghetti
    Start by bringing a large pot of salted water to a boil. Add the 8-oz spaghetti and cook according to the package instructions until al dente. Once cooked, drain and return it to the pot.
  2. Step 2: Prepare the Crust
    In the same pot, mix the cooked spaghetti with 1/2 cup melted butter, whisked eggs, and 1/2 cup grated parmesan cheese. Stir until well combined. Press this mixture into the bottom and up the sides of a greased pie dish or muffin tin to form your crust.
  3. Step 3: Make the Filling
    In a separate skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat, then stir in the taco seasoning, diced tomatoes and green chiles (with juice), and water. Allow this mixture to simmer for about 5 minutes until slightly thickened.
  4. Step 4: Assemble Your Pies
    Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cottage cheese, additional parmesan cheese, and dried parsley. Spread this mixture evenly over the spaghetti crust. Then, pour the meat mixture over the cheese layer, followed by the spaghetti sauce. Top with shredded cheddar cheese or a Mexican cheese blend.
  5. Step 5: Bake
    Place the pie in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden. If using a muffin tin, check for doneness around 20 minutes.
  6. Step 6: Cool and Serve
    Once baked, let the Mini Taco Spaghetti Pies cool for a few minutes before slicing or removing from the muffin tin. Serve warm and enjoy your delightful creation!

Notes

  • For a crispier crust, bake the spaghetti crust for 10 minutes before adding the filling.
  • These pies can easily be doubled for larger gatherings or meal prep.
  • If you have leftovers, they reheat beautifully in the microwave or oven.
  • Feel free to top with your favorite taco toppings like sour cream, guacamole, or salsa.