Beef spaghetti pie ole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cumin |
| 1 | 10 oz jar salsa | |
| ¾ | cup | Sour cream |
| 1 | cup | Monterey jack cheese or cheddar; grated |
| ⅓ | cup | Cheddar cheese; shredded |
| 1 | Egg | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| 7 | ounces | Spaghetti uncooked |
Directions
SHELL
Heat oven to 350. Cook pasta according to package; drain. Whisk together remaining shell ingredients. Add pasta; toss. Arrange in 9" pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add beef; brown 4-5 minutes, breaking up into ¾ crumbles. Pour off drippings.
Season with garlic, salt and cumin; stir in salsa. Bring to a boil. Cook 3-5 minutes or till liquid is almost evaporated, stirring occasionally.
Reserve 2 T. beef mixture for garnish. Stir sour cream into remaining beef; spoon into shell. Place 1 cup cheese in center, leaving 2" border around edge. Spoon reserved beef mixture onto center of cheesel; bake 15 minutes or until heated through.
Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@...> on May 8, 1998