Mexican Spaghetti Pie
Yield
6 servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
spaghetti
cooked |
|
| ¼ | cup |
olives
chopped |
*
|
| 2 | tablespoons |
green chili peppers
|
|
| 4 | tablespoons |
butter
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
| ¼ | teaspoon |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| ½ | teaspoon |
cumin
|
|
| 1 | pound |
ground beef
|
|
| ½ | cup |
monterey jack cheese
or cheddar cheese, shredded |
|
| ½ | cup |
onions
chopped |
|
| 19 | ounces |
red kidney beans
canned |
|
| 6 | ounces |
tortilla chips
crushed |
|
| 19 | ounces |
tomatoes, canned
|
|
| 6 | ounces |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
spaghetti
cooked |
|
| 59 | ml |
olives
chopped |
*
|
| 3E+1 | ml |
green chili peppers
|
|
| 6E+1 | ml |
butter
|
|
| 5 | ml |
red pepper flakes
|
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
| 1.3 | ml |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 2.5 | ml |
cumin
|
|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
monterey jack cheese
or cheddar cheese, shredded |
|
| 118 | ml |
onions
chopped |
|
| 549.1 | ml/g |
red kidney beans
canned |
|
| 173.4 | ml/g |
tortilla chips
crushed |
|
| 549.1 | ml/g |
tomatoes, canned
|
|
| 173.4 | ml/g |
tomato paste
|
|
Directions
Cook and drain pasta, and let cool slightly.
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 chilis, chili flakes, sugar and cumin.
Let simmer at least 30 minutes or longer. (You can add some Tabasco Sauce for some extra "kick" at the end.)
Pour meat mixture over pasta in baking dish.
Top with the shredded cheese, olives and tortilla chips.
Bake in a 350℉ (180℃) F oven for 30 to 40 minutes or until brown.
