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Prep 40min
Total1hr5min
Servings6
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Ingredients
Crust
7
oz. uncooked spaghetti or vermicelli
1
egg
1/4
cup butter, melted
1/3
cup grated Parmesan cheese
1
teaspoon chili powder
Filling
1
lb. lean ground beef
1/4
cup chopped onion
1
(15 1/2-oz.) can spicy chili beans, undrained
1
(14 1/2-oz.) can zesty diced tomatoes seasoned with mild green chiles, undrained
4
oz. (1 cup) shredded hot pepper Monterey Jack cheese
4
oz. (1 cup) shredded Cheddar cheese
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Steps
1
Cook spaghetti to desired doneness as directed on package. Drain.
2
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
3
Beat egg in large bowl. Add butter, Parmesan cheese and chili powder; mix well. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture slightly up sides of pan to form crust.
4
In large saucepan, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add chili beans and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add hot pepper Monterey Jack cheese and 1/2 cup of the Cheddar cheese; mix well. Spoon evenly into spaghetti-lined pie pan. Top with remaining 1/2 cup Cheddar cheese.
5
Bake at 350°F. for 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.
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Spaghetti pie originated as a creative use for leftover cooked spaghetti. This pie combines two family favorites, spaghetti and chili.
Look for zesty diced tomatoes next to other canned diced tomatoes in the grocery store.
Plain canned diced tomatoes can be used in place of zesty tomatoes; season them with chili powder and black pepper.
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Nutrition Facts
Serving Size:1 Serving
Calories
600
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
18g
90%
Cholesterol
145mg
48%
Sodium
1040mg
43%
Total Carbohydrate
40g
13%
Dietary Fiber
5g
20%
Sugars
4g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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