Mexicali Macaroni Pie

The second of three pasta pie recipes from an old BH&G cookbook.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  ounces shell macaroni
• 2  eggs, beaten in separate bowls
• 1⁄3 cup  grated parmesan cheese
• 1  tablespoon margarine or 1  tablespoon butter, cut up
• 1  cup cottage cheese, drained
• 1⁄2 lb ground beef
• 1  medium onion, chopped (about 1/2 cup)
• 8  ounces tomato sauce
• 8  ounces red kidney beans
• 4  ounces  diced green chili peppers
• 1  teaspoon chili powder
• 1⁄2 cup monterey jack cheese, shredded
•  chopped tomato and lettuce

Directions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions and drain.
3. Combine 1 beaten egg, Parmesan, butter in a medium bowl. Add pasta, toss to coat.
4. Press pasta mixture into the bottom and sides of a greased 9-inch pie plate, to form a crust.
5. Combine 1 beaten egg and cottage cheese in a small bowl. Spread over the pasta crust and set aside.
6. Cook meat and onion in a skillet until the meat is brown.
7. Add tomato sauce, kidney beans, diced green chili peppers, and chili powder to meat mixture. Cook until heated through.
8. Spoon meat mixture over cottage cheese layer.
9. Bake uncovered for 20 minutes at 350°F Sprinkle with cheese and cook another 5 minutes, or until cheese is melted.
10. Top with chopped tomato and lettuce. Let stand 5 minutes before serving.