Baked Spaghetti Southwest Style

• 8 oz. spaghetti
• 1/3 c. milk
• 1 egg
• 1 lb. ground pork or beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 large clove garlic, minced
• 1 fresh or canned jalapeno pepper, seeds and ribs removed and minced or 1 (7 oz.) can minced chilies
• 1 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1 (16 oz.) can tomato sauce
• 8 oz. shredded Monterey Jack cheese

1. Bring a large pot of water to boil for pasta.
2. Add salt and cook until al dente; drain.
3. Beat together the milk and egg and mix with hot pasta.
4. Spread mixture in buttered 9 x 13-inch baking dish (3-quart).

spaghetti, milk, egg, ground pork, onion, green pepper, clove garlic, jalapeno pepper, chili powder, ground cumin, oregano, salt, tomato sauce, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536219 (may not work)