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Mexicali pasta pie
Artist: _
Categories: Casseroles, Mexican, Microwave, North American, Pastas & Noodles, South American, Tarts & Pies
Yield: 6
Rating: 0
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Ingredients:
1 lbsGround Pork
4 ozCan Green Chili Peppers
-rinsed, seeded, and chopped
1 tspSugar
1/2 tspGround Cumin
1/4 tspGround Coriander
1/4 tspGarlic Powder
3/4 cupCorn Chips, slightly crushed
-(optional)
1/2 cupShredded Cheddar Cheese (2
-ounces)
1 Med. Chopped Onion
1 7.5 ounce Can
-Tomatoes, cut up
6 ozCan Tomato Paste
1 tbspAll-Purpose Flour
2 Beaten Eggs
3 cupHot Cooked Spaghetti (6
-ounces uncooked)
1/3 cupGrated Parmesan Cheese
2 tbspButter or margarine
1 cupCream-style Cottage Cheese
-drained
Procedures:
1Crumble ground meat into a 2-quart casserole.
2Add onion.
3Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up.
4Drain off fat.
5Stir in undrained tomatoes, tomato paste, flour, and seasoning.
6Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once.
7Set aside.
8Stir together beaten eggs, hot cooked spaghetti, and butter/margarine.
9Form spaghetti mixture in a "crust" in a greased 10-inch pie plate.
10Cover with clear plastic wrap.
11Micro-cook spaghetti crust on 50% power for 5 ?to 6 ?minutes or till crust is just set, giving dish a half-turn after 3 minutes.
12Spoon cottage cheese over bottom of crust.
13Spread meat mixture atop cottage cheese.
14Micro-cook, uncovered, for 3 to 3 ?minutes or till hot, giving dish a half-turn after 1 ?minutes.
15Sprinkle with topping; let stand 5 minutes.
16Cut into wedges to serve.
17Makes 6 servings
 
 
 
 

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