By twissis on May 18, 2006
Photo by Stacky5
Photo by Stacky5
"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!"
Serving Size: 1 (257 g)
Servings Per Recipe: 6
"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! "