Mexican Beef Spaghetti Pie
- Ready In:
- 43mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 lb lean ground beef
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 3⁄4 cup light sour cream
- 1 cup shredded monterey jack cheese
-
Pasta Shell
- 1 (7 ounce) package uncooked spaghetti
- 1⁄2 cup shredded monterey jack cheese
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
directions
- Heat oven to 350 degrees.
- Cook pasta 8 minutes, drain.
- Mix pasta shell ingredients and toss with pasta.
- In 9-inch pie plate press pasta to form a shell.
- Cook ground beef for 4-5 min.
- ,breaking into crumbles.
- Add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally.
- Remove from heat and add sour cream.
- Spoon mixture into pasta shell.
- Add cheese to top and bake 15 minutes.
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Reviews
-
This was good! DH had never had any kind of spaghetti pie before and he was impressed! The spaghetti "crust" held together quite well. I drained the diced tomatoes and added in some tomato paste. My beef was also leftover taco-seasoned meat, so I started with a taco flavored base. Served this with corn on the side and it made a very nice Mexican meal!
RECIPE SUBMITTED BY
Joyce Heddin
Forney, Texas
I am into low carb at this time.