Beef Spaghetti Pie Olé

An unexpected delicious combination of Italian and Mexican flavors...in a pie!

  • 1
    hr
  • 4
    SERVINGS
  • 580
    Cal
  • 47 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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

Cooking:

  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.

Nutrition Information

Butcher Counter

Beef Spaghetti Pie OléGround Beef Ingredient Cuts

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.
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