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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 7/20/2008 / Base: Pasta / Number of Servings: 6 |
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Directions: Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no
longer pink, stirring once to break up. Drain off fat.
Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is
thickened and bubbly, stirring once. Set aside.
Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form
spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with
clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till
crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage
cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a
half-turn after 1 1/2 minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
Makes 6 servings
| Ingredients:
1 Pound(s) Ground Pork
4 Ounce(s) Can Green Chili Peppers
1 Teaspoon(s) Sugar
1/2 Teaspoon(s) Ground Cumin
1/4 Teaspoon(s) Ground Coriander
1/4 Teaspoon(s) Garlic Powder
3/4 Cup(s) Corn Chips, slightly crushed
1/2 Cup(s) Shredded Cheddar Cheese
1 medium Chopped Onion
1 Can(s) 7.5 oz Tomatoes, cut up
6 Ounce(s) Can Tomato Paste
1 Tablespoon(s) All-Purpose Flour
2 Beaten Eggs
3 Cup(s) Hot Cooked Spaghetti
1/3 Cup(s) Grated Parmesan Cheese
2 Tablespoon(s) Butter or margarine
1 Cup(s) Cream-style Cottage Cheese |
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