Mexicali Pasta Pie Recipe - Cooking Index
Mexicali Pasta Pie Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground pork |
| 1 | Green chili peppers - rinsed, seeded, and | |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Ground coriander |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 3/4 cup | 46g / 1.6oz | Corn chips - slightly crushed |
1/2 cup shredded cheddar cheese -- (2, ounces)
1 medium chopped onion
1 7.5 ounce ca -- tomatoes, cut up
1 6 ounces can tomato paste
1 tablespoon all-purpose flour
2 beaten eggs
3 cups hot cooked spaghetti -- (6, ounces uncooked)
1/3 cup grated parmesan cheese
2 tablespoons butter or margarine
1 cup cream-style cottage cheese -- drained
Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up. Drain off fat.
Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once. Set aside.
Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a half-turn after 1 1/2 minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
Source:
Makes 6 servings "BH&G Microwave Recipes Made Easy", copyright 1982
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