Tex-Mex Spaghetti Pie by Twissis & Bon in Michigan

Recipe by twissis
READY IN: 1hr 20mins




  • 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).