Best Tex Mex Spaghetti Pie By Twissis Bon In Michigan Recipes

TEX-MEX SPAGHETTI PIE BY TWISSIS & BON IN MICHIGAN

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).

TEX-MEX SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Cook the pasta as directed on the package and drain.
• While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
• Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

TEX-MEX SPAGHETTI (CROCK POT SERVED)

Steps:

• Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
• Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
• Add Pace Picante Sauce & drained Mexican corn.
• Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
• Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
• The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
• When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
• NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!

TEX -MEX POT PIE

Steps:

• Preheat oven to 375 degrees.
• Brown and crumble ground beef. Stir in beans and salsa.
• Transfer to a lightly greased 8 inch square baking pan.
• Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
• Sprinkle with cheddar cheese.
• Bake 25 minutes, until bubbly and lightly browned.