Tex-Mex Spaghetti Pie by Twissis & Bon in Michigan |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This dish is actually a “marriage” of 2 distinctly different RZ recipes. It was created as a variation of my Tex-Mex Spaghetti Tex-Mex Spaghetti (Crock Pot Served), but was inspired by the spaghetti crust part of Bon in Michigan’s Ham & Swiss Asparagus Pie Ham and Swiss Asparagus Pie. With her kind permission, I have borrowed & repeated the spaghetti crust portion of her recipe + prep instructions related to it (as they appear in her recipe). I also admit to being guided by other ingredient amts & parts of her recipe. Thank you so much Bon in Michigan! – The “heat level” of this dish is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your preferences or using a mild picante sauce. For a family dinner or small dinner party, all you need to complete your meal is a guacamole salad & a flan or sopaipillas for dessert. Enjoy! Ingredients:
8 ounces spaghetti (uncooked) |
1/3 cup parmesan cheese (grated) |
1 tablespoon butter (softened) |
2 eggs (slightly beaten) |
3/4 lb ground beef |
1/2 onion (medium & roughly diced) |
1/3 cup mexicorn (drained) |
1 (4 1/2 ounce) can sliced black olives (drained) |
3 eggs (slightly beaten) |
3/4 cup pace picante sauce (thick & chunky, heat level of choice & drained) |
1/2 cup monterey jack cheese (shredded) |
1/2 cup cheddar cheese (shredded) |
1/2 cup sour cream |
Directions:
1. Preheat oven to 350°F Grease 9-in deep-dish pie pan or 9-in square pan. Cook spaghetti to desired doneness as directed on pkg. Drain & rinse w/hot water.
2. In a lrg bowl, combine cooked spaghetti, Parmesan cheese, butter & 2 eggs. Toss lightly. Press evenly over bottom & up the sides of the greased pan to form the crust.
3. Sauté ground beef & onions together till the meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & scatter evenly over the crust.
4. Add drained mexicorn & drained black olives, scattering evenly over the crust.
5. In a medium-sized bowl, beat the eggs. Then add the 4 remaining ingredients (1 at a time) & mix well after each addition. Pour this mixture evenly over the ingredients already in the pie crust.
6. Bake at 350F for 35-45 minutes or till crust is golden brown & a knife inserted near the center comes out clean. Let pie cool for 15 minutes.
7. Cut pie in 6 equal wedges & garnish ea w/a tomato slice placed near the crust & a dollop of guacamole or sour cream atop the tomato slice (optional).
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