Tex-Mex Spaghetti Pie by Twissis & Bon in Michigan

Ingredients

CRUST

• 8 ounces spaghetti (uncooked)
• 1/3 cup parmesan cheese (grated)
• 1 tablespoon butter (softened)
• 2 eggs (slightly beaten)

FILLING

• 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. 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. 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. 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. 4

   Add drained mexicorn & drained black olives, scattering evenly over the crust.

5. 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. 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. 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).