TEX-MEX SPAGHETTI PIE BY TWISSIS & BON IN MICHIGAN
This dish is actually a "marriage" of 2 distinctly different RZ recipes. It was created as a variation of my Tex-Mex Spaghetti recipe #168025, but was inspired by the spaghetti crust part of Bon in Michigan's Ham & Swiss Asparagus Pie recipe #142923. With her kind permission, I have borrowed & repeated the spaghetti crust portion of her recipe + prep instructions related to it (as they appear in her recipe). I also admit to being guided by other ingredient amts & parts of her recipe. Thank you so much Bon in Michigan! - The "heat level" of this dish is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your preferences or using a mild picante sauce. For a family dinner or small dinner party, all you need to complete your meal is a guacamole salad & a flan or sopaipillas for dessert. Enjoy!
Provided by twissis
Categories Savory Pies
Time 1h20m
Yield 6 Pie Wedges, 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Add drained mexicorn & drained black olives, scattering evenly over the crust.
- 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.
- 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.
- 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).
Nutrition Facts : Calories 519.7, Fat 28.7, SaturatedFat 13.2, Cholesterol 231.8, Sodium 719.5, Carbohydrate 36.1, Fiber 2.6, Sugar 3.4, Protein 29
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