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Recipe Source: cdkitchen.com
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Mexican Spaghetti Pie
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Serves/Makes: 6
Ready in: 1-2 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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