Mexican spaghetti pie

Yield: 6 servings

Measure Ingredient
12 ounces Cooked spaghetti (or pasta)
¼ cup Chopped olives
2 tablespoons Green chili peppers
4 tablespoons Butter
1 teaspoon Chili flakes
¼ cup Freshly grated parmesan
¼ teaspoon Sugar
4 \N Beaten eggs
½ teaspoon Cumin
1 pounds Ground beef
½ cup Shredded Monterey, Jack or Cheddar cheese
½ cup Chopped onion
19 ounces Can red kidney beans
6 ounces Crushed tortilla chips
19 ounces Can tomatoes
6 ounces Can tomato paste

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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