Mexicali Pasta Pie

  • on May 12, 2010
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Ingrients & Directions

1 lb Ground Pork 1 7.5 ounce Can
4 oz Can Green Chili Peppers, -Tomatoes, cut up
-rinsed, seeded, and chopped 6 oz Can Tomato Paste
1 ts Sugar 1 tb All-Purpose Flour
1/2 ts Ground Cumin 2 Beaten Eggs
1/4 ts Ground Coriander 3 c Hot Cooked Spaghetti (6
1/4 ts Garlic Powder -ounces uncooked)
3/4 c Corn Chips, slightly crushed 1/3 c Grated Parmesan Cheese
-(optional) 2 tb Butter or margarine
1/2 c Shredded Cheddar Cheese (2 1 c Cream-style Cottage Cheese,
-ounces) -drained
1 Med. Chopped Onion

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 5 1/2 to 6 1/2 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 1/2 minutes or till hot, giving
dish a half-turn after 1 1/2 minutes.

Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.

Makes 6 servings

6 servings

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