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Mexican Spaghetti Pie

  • on April 16, 2010
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Ingrients & Directions


12 oz Cooked spaghetti (or pasta)
1/4 c Chopped olives
2 tb Green chili peppers
4 tb Butter
1 ts Chili flakes
1/4 c Freshly grated parmesan
1/4 ts Sugar
4 Beaten eggs
1/2 ts Cumin
1 lb Ground beef
1/2 c Shredded Monterey, Jack or
-Cheddar cheese
1/2 c Chopped onion
19 oz Can red kidney beans
6 oz Crushed tortilla chips
19 oz Can tomatoes
6 oz 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.

Yields
6 Servings

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