This Mexican Spaghetti Pie is a comforting fusion dish that transforms simple pantry staples into a crowd-pleasing main course. The base consists of buttery spaghetti noodles bound with egg and parmesan, creating a firm, pie-like structure. Topped with a rich, simmered mixture of ground beef, kidney beans, tomatoes, and green chilies, it offers a robust flavor profile with a hint of heat from chili flakes. The addition of crushed tortilla chips adds a delightful crunch, while melted Monterey Jack cheese binds it all together. It&# 226;ÂÂs an excellent choice for busy weeknights or family gatherings, offering a satisfying, protein-packed meal that feels both indulgent and home-style. Serve it warm with a side of cool sour cream or fresh cilantro for the perfect balance.
Mexican Spaghetti Pie
Description
This Mexican Spaghetti Pie is a comforting fusion dish that transforms simple pantry staples into a crowd-pleasing main course. The base consists of buttery spaghetti noodles bound with egg and parmesan, creating a firm, pie-like structure. Topped with a rich, simmered mixture of ground beef, kidney beans, tomatoes, and green chilies, it offers a robust flavor profile with a hint of heat from chili flakes. The addition of crushed tortilla chips adds a delightful crunch, while melted Monterey Jack cheese binds it all together. It&# 226;ÂÂs an excellent choice for busy weeknights or family gatherings, offering a satisfying, protein-packed meal that feels both indulgent and home-style. Serve it warm with a side of cool sour cream or fresh cilantro for the perfect balance.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC) and grease a large baking dish.
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Cook the spaghetti according to package directions until al dente, then drain and let cool slightly.
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In a large bowl, toss the cooked spaghetti with melted butter, grated parmesan cheese, and beaten eggs until evenly coated.
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Press the egg-coated spaghetti mixture firmly into the bottom of the prepared baking dish to form a crust.
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In a large skillet over medium-high heat, cook the ground beef and chopped onion until browned and crispy. Drain excess fat.
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Add the kidney beans, undrained tomatoes, tomato paste, green chili peppers, chili flakes, sugar, and cumin to the skillet.
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Simmer the meat mixture for about 30 minutes, stirring occasionally, until the sauce thickens.
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Pour the warm meat and bean mixture evenly over the pasta crust in the baking dish.
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Top with shredded Monterey Jack or Cheddar cheese, chopped olives, and crushed tortilla chips.
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Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly and the top is golden brown.
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Let the pie rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1031.1kcal
- % Daily Value *
- Total Fat 48.2g75%
- Saturated Fat 21.1g106%
- Cholesterol 507.0mg169%
- Sodium 546.2mg23%
- Total Carbohydrate 83.2g28%
- Dietary Fiber 7.4g30%
- Sugars 3.4g
- Protein 64.1g129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
