Beef Spaghetti Pie Olé

An unexpected delicious combination of Italian and Mexican a pie!

  • 1
  • 4
  • 580
  • 47 g

Ingredients & Cooking


  • 1 pound Ground Beef (93% lean or leaner)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 can (10 ounces) no-salt added diced canned tomatoes
  • 1 cup thinly sliced zucchini
  • 3/4 cup nonfat dairy sour cream
  • 1 cup reduced-fat shredded Monterey Jack or Cheddar cheese
Pasta Shell
  • 1/2 package (8 ounces) uncooked spaghetti
  • 1/3 cup reduced-fat shredded Monterey Jack or Cheddar cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder


  1. Heat oven to 350°F. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining Pasta Shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside.
  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Stir in chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin. Stir in tomatoes and zucchini. Gently simmer 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.
  3. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  4. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Bake in 350° oven 15 minutes or until heated through.
  5. To serve, cut into wedges.

Safe Handling Tips

Nutrition Information

Butcher Counter

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