Tex-mex Spaghetti Pie By Twissis & Bon In Michigan

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

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

Recipe

• 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).