Tex-Mex Spaghetti Pie By Twissis & Bon In Michigan

• CRUST
• 8 ounces spaghetti (uncooked)
• 1/3 cup parmesan cheese (grated)
• 1 tablespoon butter (softened)
• 2 eggs (slightly beaten)
• FILLING
• 3/4 lb ground beef
• 1/2 onion (medium & roughly diced)
• 1/3 cup mexicorn (drained)
• 1 (4 1/2 ounce) can sliced black olives (drained)
• 3 eggs (slightly beaten)
• 3/4 cup Pace Picante Sauce (Thick & Chunky, heat level of choice & drained)
• 1/2 cup monterey jack cheese (shredded)
• 1/2 cup cheddar cheese (shredded)
• 1/2 cup sour cream

1. Preheat oven to 350u0b0F 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.
2. 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.
3. Saute 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.
4. Add drained mexicorn & drained black olives, scattering evenly over the crust.
5. 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.
6. 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.
7. 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).

parmesan cheese, butter, eggs, filling, ground beef, onion, mexicorn, black olives, eggs, choice, monterey jack cheese, cheddar cheese, sour cream

Taken from www.food.com/recipe/tex-mex-spaghetti-pie-by-twissis-bon-in-michigan-168587 (may not work)