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MEXICALI PASTA PIE

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 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
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