Mexicali Macaroni Pie
photo by Julie A.
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 ounces shell macaroni
- 2 eggs, beaten in separate bowls
- 1⁄3 cup grated parmesan cheese
- 1 tablespoon margarine or 1 tablespoon butter, cut up
- 1 cup cottage cheese, drained
- 1⁄2 lb ground beef
- 1 medium onion, chopped (about 1/2 cup)
- 8 ounces tomato sauce
- 8 ounces red kidney beans
- 4 ounces diced green chili peppers
- 1 teaspoon chili powder
- 1⁄2 cup monterey jack cheese, shredded
- chopped tomato and lettuce
directions
- Preheat oven to 350°F.
- Cook pasta according to package directions and drain.
- Combine 1 beaten egg, Parmesan, butter in a medium bowl. Add pasta, toss to coat.
- Press pasta mixture into the bottom and sides of a greased 9-inch pie plate, to form a crust.
- Combine 1 beaten egg and cottage cheese in a small bowl. Spread over the pasta crust and set aside.
- Cook meat and onion in a skillet until the meat is brown.
- Add tomato sauce, kidney beans, diced green chili peppers, and chili powder to meat mixture. Cook until heated through.
- Spoon meat mixture over cottage cheese layer.
- Bake uncovered for 20 minutes at 350°F Sprinkle with cheese and cook another 5 minutes, or until cheese is melted.
- Top with chopped tomato and lettuce. Let stand 5 minutes before serving.
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