Mexicali Pasta Pie Recipe

Crumble ground meat into a 2-quart casserole. Add onion. Micro-cook, covered, on 100% power for 5 to 6 minutes, or until meat is no longer pink, stirring once to break up. Drain off fat.

Do not drain tomatoes. Stir in chili peppers, tomatoes with their juice, tomato paste, flour, sugar and seasonings.

Micro-cook, covered, on 100% power for 7 to 8 minutes or until mixture is thickened and bubbly, stirring once. Set aside.

Stir together beaten eggs, hot cooked spaghetti, grated parmesan, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap.

Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or until crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust.

Spread meat mixture atop cottage cheese.

Micro-cook, uncovered, for 3 to 3 1/2 minutes or until hot, giving dish a half-turn after 1 1/2 minutes.

Sprinkle with grated corn chips and cheddar cheese; let stand 5 minutes. Cut into wedges to serve.