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Mexican Spaghetti Pie
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- #76492
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 ounces spaghetti (or other pasta), cooked and drained
1/4 cup ripe olives, chopped
2 tablespoons green chili peppers
4 tablespoons butter
1 teaspoon chili flakes
1/4 cup Parmesan cheese, freshly grated
1/4 teaspoon sugar
4 eggs, beaten
1/2 teaspoon cumin
1 pound ground beef
1/2 cup shredded Monterey Jack or Cheddar cheese
1/2 cup onion, chopped
1 can (19 ounce size) red kidney beans
6 ounces tortilla chips, crushed
1 can (19 ounce size) tomatoes
1 can (6 ounce size) tomato paste
directions
Place cooked and drained pasta in a bowl. Stir in butter, Parmesan cheese and eggs. Spread into the bottom of a large greased baking dish.
Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add chopped green chilies, chili flakes, sugar and cumin. Let simmer at least 30 minutes or longer.
Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake in a 350 degrees F oven for 30-40 minutes or until brown.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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