Mexicali pasta pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Pork |
| 4 | ounces | Can Green Chili Peppers, rinsed, seeded, and chopped |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Ground Cumin |
| ¼ | teaspoon | Ground Coriander |
| ¼ | teaspoon | Garlic Powder |
| ¾ | cup | Corn Chips, slightly crushed (optional) |
| ½ | cup | Shredded Cheddar Cheese (2 ounces) |
| 1 | Med. Chopped Onion | |
| 1 7.5 ounce Can Tomatoes, cut up | ||
| 6 | ounces | Can Tomato Paste |
| 1 | tablespoon | All-Purpose Flour |
| 2 | Beaten Eggs | |
| 3 | cups | Hot Cooked Spaghetti (6 ounces uncooked) |
| ⅓ | cup | Grated Parmesan Cheese |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Cream-style Cottage Cheese, drained |
Directions
Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or till 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 till 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 5½ to 6 ½ minutes or till 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 ½ minutes or till hot, giving dish a half-turn after 1 ½ minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
Makes 6 servings
Source: "BH&G Microwave Recipes Made Easy", copyright 1982