Burger-Bean Spaghetti Pie

Prep 40 min
Total 1 hr 5 min
Servings 6

Looking for a dinner pie? Then check out this ground beef spaghetti pie packed with spicy chili beans and three types of cheese – a hearty meal. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 16, 2010

Ingredients

Crust

oz. uncooked spaghetti or vermicelli

egg

1/4

cup butter, melted

1/3

cup grated Parmesan cheese

teaspoon chili powder

Filling

lb. lean ground beef

1/4

cup chopped onion

(15 1/2-oz.) can spicy chili beans, undrained

(14 1/2-oz.) can zesty diced tomatoes seasoned with mild green chiles, undrained

oz. (1 cup) shredded hot pepper Monterey Jack cheese

oz. (1 cup) shredded Cheddar cheese

Steps

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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.

Expert Tips

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.