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MEXICAN SPAGHETTI PIE by www.country-cooking.com
12 oz Cooked spaghetti (or Pasta)
1 lb Ground Beef
1/4 c Chopped olives
1/2 c Shredded Monterey, Jack or Cheddar Cheese
2 tbsp Green Chili peppers
4 tbsp Butter
1/2 c Chopped onion
1 tsp Chili flakes
19 oz Can red kidney beans
1/4 c Freshly grated parmesan
6 oz Crushed tortilla chips
1/4 tsp Sugar
19 oz Can tomatoes
4 Beaten eggs
6 oz Can tomato paste
1/2 tsp Cumin
Cook and drain Pasta, and let cool slightly. Stir in butter, parmesan
Cheese and eggs. Spread into the bottom of a large greased baking
dish. Brown onion and ground Beef. Stir in kidney beans, undrained
tomatoes and tomato paste. Add Chopped green chilis, Chili flakes,
Sugar and cumin. Let simmer at least 30 mins. or longer. (You can add
some Tabasco Sauce for some extra "kick" at the end.) Pour Meat
mixture over Pasta in baking dish. Top with the shredded Cheese,
olives and tortilla chips. Bake in a 350 degree oven for 30-40 mins.or
until brown.
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