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Beef Spaghetti Pie Olé




Source of Recipe


Internet


List of Ingredients




7 ounces spaghetti, uncooked
1 egg
1 tsp. salt
1-1/4 tsp. garlic powder
1-1/3 cups Monterey Jack cheese, or cheddar, shredded
1 lb. lean ground beef
1/2 tsp. ground cumin
10 ounces canned chopped tomatoes with chili, undrained
3/4 cup sour cream


Recipe



Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.