Parmesan tacos

published on 22 June, 2018 at 10:33
INGREDIENTS
2 cups shredded Parmesan cheese
1/2 pound spaghetti, cooked
16 mini meatballs, cooked
 
METHOD
In a large skillet, place 1/4 cup of Parmesan cheese in the center of the pan.
Flatten with a rubber spatula to make a circular cheese disc.
Cook for a 2-3 minutes until cheese is melted.
Flip and cook for 1 minute.
Quickly place cheese in the an upside down muffin tin to form a taco shell. Let cool for 2-3 minutes.
Place spaghetti and meatballs inside each taco shell.
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