Mexican Spaghetti Pie
Oh yummy, yummy, yummy!
I was a little skeptical about this recipe, but it turned out quite well. And it’s quite adaptable.
8oz thin angel hair pasta
1 tbsp oil
1/2 egg substitute or 1 egg, beaten
1 pound ground beef
1/2 cup chopped bell pepper
1 cup salsa
1 cup canned or frozen corn
cooking spray
1 cup shredded cheddar cheese, divided
Preheat oven to 350 degrees.
Cook spaghetti according to package directions; drain.
Return pasta to warm pan; toss with oil. Stir in egg.
Heat skillet over medium heat and brown beef and bell pepper.
Drain and stir in corn, salsa & 1/2 cup of cheese.
Coat a 9″ deep dish pie plate with cooking spray.
Press noodles into the bottom and sides of pie plate.
Top with beef mixture.
Top with remaining cheese.
Bake at 350 degrees for 25-30 minutes.
Let stand 5-10 minutes when done.
Enjoy!
This recipe could also be adapted into a more “traditional” Italian pasta dish.
Just swap out the salsa with pasta sauce and omit the corn. Substitute cheddar for mozzarella – and done!
