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Tex Mex Spaghetti Pie

Italian.Chef's picture
Ingredients
  Spaghetti 8 Ounce
  Butter 2 Tablespoon
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1 Large
  Ground chuck 1 Pound
  Onion 1 , chopped
  Green pepper 1 , chopped
  Canned chopped green chilies 4 Ounce (1 Can)
  Chili powder 1 Tablespoon
  Cumin 3⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Canned tomato sauce 16 Ounce (1 Can)
  Monterey jack cheese 8 Ounce, grated (2 Cups)
Directions

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.
Drain well.
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pasta
Interest: 
Everyday

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