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Mexican Spaghetti Pie Recipe

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This recipe for Mexican Spaghetti Pie, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked spaghetti
1 T. canola oil
1/4 c. egg substitute or 1 egg, beaten
1/2 lb. ground beef
1/2 c. chopped green bell pepper
1 c. prepared salsa
1 c. frozen whole kernel corn
1/2 c. shredded reduced-fat Cheddar cheese
cherry tomatoes, cut up (optional)

Directions:
Directions:
Preheat oven to 350 F. Cook spaghetti according to package directions; drain. Return to warm pan; toss with oil. Stir in egg substitute. Meanwhile, heat medium skillet over medium heat. Brown ground beef and bell pepper until beef is no longer pink and pepper is tender, stirring to break up beef; drain. Stir in salsa and corn. Coat 9-inch deep dish pie plate with cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate. Top with beef mixture. Bake in 350 F oven 25 to 30 minutes or until heated through. Top with cheese. Let stand 5 to 10 minutes. Serve with cherry tomatoes if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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