Mexican spaghetti pie
6 servings
Ingredients
| Quantity | 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 | 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 |
Directions
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.