Prep 30 mins
Cook 50 mins
This dish is actually a “marriage” of 2 distinctly different RZ recipes. It was created as a variation of my Tex-Mex Spaghetti Tex-Mex Spaghetti (Crock Pot Served), but was inspired by the spaghetti crust part of Bon in Michigan’s Ham & Swiss Asparagus Pie Ham and Swiss Asparagus Pie. 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!
- 226.79 g spaghetti (uncooked)
- 78.07 ml parmesan cheese (grated)
- 14.79 ml butter (softened)
- 2 eggs (slightly beaten)
- 340.19 g ground beef
- 1 onion (medium & roughly diced)
- 78.07 ml mexicorn (drained)
- 127.57 g cansliced black olives (drained)
- 3 eggs (slightly beaten)
- 177.44 ml Pace Picante Sauce (Thick & Chunky, heat level of choice & drained)
- 118.29 ml monterey jack cheese (shredded)
- 118.29 ml cheddar cheese (shredded)
- 118.29 ml sour cream
- 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).
I liked this one a lot. I didn't add mexicorn but used frozen corn--like it better. Other than that, made as written. Made for Football Pool 2012
MP and Bon this was a wonderful combination of recipes! I used ground round, mild picante sauce, and did add some taco seasoning. The spaghetti noodles I cooked until just tender and enjoyed the addition of corn and olives. Very pretty when baked and golden brown, smells and tastes great especially with a dollop of sour cream and a bit of the picante sauce on top. Thank you hon for another winning recipe!
This was pretty good. We only wished that there was more seasoning -- it was just a little bland. Next time, I will probably add some taco seasoning to the ground beef mixture while it cooks. It baked up beautifully, and even though I had to leave out the black olives (because the kids won't eat them), it's a very easy-to-follow and solid recipe that I do classify as a keeper (with the addition of additional spices). I'm glad I tried this for ZWTII!