Mexicali Pasta Pie
Source of Recipe
Internet
List of Ingredients
1 pound ground pork
1 4 ounces can green chili peppers, rinsed, seeded, and
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
3/4 cup corn chips, slightly crushed
1/2 cup shredded cheddar cheese (2, ounces)
1 medium chopped onion
1 7.5 ounce ca, tomatoes, cut up
1 6 ounces can tomato paste
1 tablespoon all-purpose flour
2 beaten eggs
3 cups hot cooked spaghetti (6, ounces uncooked)
1/3 cup grated parmesan cheese
2 tablespoons butter or margarine
1 cup cream-style cottage cheese, drained
Recipe
Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or until meat is no longer pink, stirring once to break up. Drain off fat.
Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or until mixture is thickened and bubbly, stirring once. Set aside.
Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or until crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 3 1/2 minutes or until hot, giving dish a half-turn after 1 1/2 minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
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