Mexican Spaghetti Pie

  • 8 ounces uncooked Dreamfields Spaghetti
  • 1 tablespoon canola oil
  • 1/4 cup egg substitute OR 1 egg, beaten
  • 1/2 pound 90% lean ground beef or ground turkey breast
  • 1/2 cup chopped green bell pepper
  • 1 cup prepared salsa
  • 1 cup frozen whole kernel corn
  • Nonstick cooking spray
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • Cherry tomatoes, cut up (optional)
  • Fresh cilantro (optional)
    1. Preheat oven to 350°F. Cook spaghetti according to package directions; drain. Return to warm pan; toss with oil. Stir in egg substitute.
    2. 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.
    3. 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.
    4. 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 and cilantro, if desired.
Preparation Time 
30 minutes
Cook Time 
25 minutes Standing Time: 5 minutes

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