Tex Mex Spaghetti Pie
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground chuck||1 Pound|
|Onion||1 , chopped|
|Green pepper||1 , chopped|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Canned tomato sauce||16 Ounce (1 Can)|
|Monterey jack cheese||8 Ounce, grated (2 Cups)|
Bring a large pot of water to the boil for the pasta.
Add salt and the spaghetti and boil for about 9 minutes or until al dente.
Beat the milk with the egg and toss with the hot pasta until well blended.
Arrange the pasta in a buttered 9-by-13-inch pan to make an even bed, or "crust."Cook the ground chuck in a large skillet over moderate heat until it loses most of its color.
Add the onion and green pepper and cook for about 5 minutes over medium-low heat until the vegetables are just softened.
Stir in the chilies, chili powder, cumin, oregano, salt and cayenne, then stir in the tomato sauce.
Cook gently, uncovered, over low heat for about 5 minutes.
Spoon the meat evenly over the pasta in the pan.
Sprinkle the meat with the cheese.
Heat the oven to 350 degrees.
Bake for 20 to 25 minutes until the casserole is heated through and the cheese is melted.
Let the casserole stand for 5 minutes, then cut it into squares and