1 lb Lean ground beef
1 ts Garlic powder
1/2 ts Salt
1/2 ts Ground cumin
1 10 oz jar salsa
3/4 c Sour cream
1 c Monterey jack cheese or
-cheddar; grated
-SHELL-
1/3 c Cheddar cheese; shredded
1 Egg
1/2 ts Salt
1/4 ts Garlic powder
7 oz Spaghetti uncooked
Heat oven to 350. Cook pasta according to package; drain. Whisk together
remaining shell ingredients. Add pasta; toss. Arrange in 9″ pie dish,
pressing to form shell. Heat large skillet over medium heat until hot. Add
beef; brown 4-5 minutes, breaking up into 3/4 crumbles. Pour off drippings.
Season with garlic, salt and cumin; stir in salsa. Bring to a boil. Cook
3-5 minutes or till liquid is almost evaporated, stirring occasionally.
Reserve 2 T. beef mixture for garnish. Stir sour cream into remaining beef;
spoon into shell. Place 1 cup cheese in center, leaving 2″ border around
edge. Spoon reserved beef mixture onto center of cheesel; bake 15 minutes
or until heated through.
Yields
4 Servings