Shelly's Recipe

MEXICAN SPAGHETTI PIE

Category: Casseroles - Beef

12 oz cooked spaghetti
2 eggs
1 cup cottage cheese
1/2 cup Monterey Jack cheese
2 tbsp chopped green chili peppers
4 tbsp butter
1 lb ground beef
1/2 cup chopped onion
1 (19 oz) can red kidney beans, rinsed
1 (19 oz) can tomatoes
1 (6 oz) can tomato paste
1 tsp chili flakes and oregano
1/4 tsp sugar
1/2 tsp cumin
6 oz crushed tortilla chips
1 1/2 cup shredded Monterey Jack
1/4 cup chopped olives

Preheat oven to 350. Stir in butter, cottage cheese, 1/2 cup Monterey Jack and eggs into the drained pasta. Spread into the bottom of a 13x9 inch baking pan.

Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add chopped green chilies, chili flakes, oregano, sugar and cumin. Let simmer at least 30 minutes. Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake for 30-40 minutes, or until brown.