Mexican Spaghetti Pie

Spaghetti pie goes south of the border in this Tex-Mex casserole mashup. The base is classic spaghetti pie: cooked pasta mixed with butter, Parmesan, and beaten eggs, pressed into a baking dish to form a firm, sliceable crust. On top goes a simmered chili loaded with ground beef, kidney beans, tomatoes, green chiles, and cumin.

The tortilla chips crushed on top are the finishing touch that ties the Mexican theme together. They bake into a crunchy, golden crust that shatters when you dig in, giving you texture contrast against the soft pasta base and saucy meat layer.

Let the chili simmer a full 30 minutes (longer is better) so the flavors concentrate and the sauce thickens enough to sit on top of the pasta without making it soggy. A thin, watery chili will soak through the egg-bound crust and turn the whole thing into a wet mess.

Pro Tips

• Mix the butter and eggs into the pasta while it’s still slightly warm. The heat helps the butter melt evenly and starts setting the eggs for a firmer crust.
• Press the pasta base firmly and evenly into the dish. Thin spots will break when you try to slice and serve.
• Add Tabasco at the end of simmering so the heat doesn’t cook off. A few dashes goes a long way.
• Let the baked pie rest 10 minutes before cutting so slices hold together cleanly.

Variations

• Turkey version: Use ground turkey instead of beef for a lighter take that still carries the spice well.
• Black bean swap: Replace kidney beans with black beans for a more traditional Mexican flavor profile.
• Sour cream layer: Spread a layer of sour cream between the pasta crust and the meat mixture for extra creaminess.