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To start the exciting process of making Mini Spaghetti Taco Bites, it's essential to properly brown the ground meat. Begin by selecting your preferred type of meat, whether it be beef, turkey, or chicken. Use a large skillet over medium-high heat and add the meat, breaking it apart with a wooden spoon or spatula as it cooks.

Mini Spaghetti Taco Bites

Discover the fun of Mini Spaghetti Taco Bites, an inventive fusion that combines the classic comfort of spaghetti with the bold flavors of tacos. Perfect for any gathering or cozy dinner, these tasty bites feature crispy taco shells filled with savory ground meat, cheesy goodness, and tender spaghetti, customizable to suit your tastes. Easy to make and sure to impress, this recipe invites everyone to enjoy a delicious twist on beloved favorites. Grab your ingredients and get ready for a mouthwatering culinary adventure!
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Ingredients
  

8 oz spaghetti

1 lb ground beef (or turkey)

1 packet taco seasoning

1 cup shredded cheddar cheese

1 cup taco sauce

12 mini taco shells (store-bought or homemade)

1 small onion, finely diced

1 bell pepper, finely diced

1 clove garlic, minced

Fresh cilantro, for garnish

Sour cream, for serving

Instructions
 

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Drain and set aside.

    Prepare the Taco Filling: In a large skillet over medium heat, add a drizzle of oil. Sauté the diced onion, bell pepper, and minced garlic until they become fragrant and tender, about 3-4 minutes.

      Brown the Meat: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat if necessary.

        Season the Meat: Stir in the taco seasoning and a splash of water. Let it simmer for 2-3 minutes until the beef is fully coated and the mixture is heated through.

          Combine Spaghetti and Taco Meat: In a large bowl, combine the cooked spaghetti and taco meat mixture. Add half of the taco sauce and mix well.

            Fill the Taco Shells: Preheat your oven to 375°F (190°C). Take each mini taco shell and fill it generously with the spaghetti and meat mixture.

              Top with Cheese: Place the filled taco shells on a baking sheet and spoon the remaining taco sauce over the top. Sprinkle shredded cheddar cheese over each taco.

                Bake: Bake in the preheated oven for about 10-12 minutes, until the cheese is melted and bubbly.

                  Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with dollops of sour cream on the side.

                    Prep Time, Total Time, Servings: 20 min | 30 min | 4 servings