Beef Spaghetti Pie Ole - 4 servings

Preparation: 15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 7 oz spaghetti, uncooked
  • 1 egg
  • 1 tsp salt
  • 1-1/4 tsp garlic powder
  • 1-1/3 cups Monterey Jack cheese, shredded
  • 1 lb lean ground beef
  • 1/2 tsp cumin seed
  • 1-1/4 cups canned chopped tomatoes with chili, undrained
  • 3/4 cup sour cream

Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 in. pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into .75 in. crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbsp beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 in. border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
770 Cal 43 g 43 g 50 g 1.7 g 2.1 g 210 mg 1300 mg

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Nutrients

Calories 770 Cal  
Fat 43 g  
Carbs 43 g  
Protein 50 g  
Fiber 1.7 g  
Sugar 2.1 g  

Fats

Fat 43 g  
Fat, Sat. 21 g  
Fat, Mono. 15 g  
Fat, Poly. 1.9 g  
Cholesterol 210 mg  

Vitamins

Choline 150 mg 27%
Niacin 11 mg 67%
Panto. Acid 1.6 mg 32%
Riboflavin 0.71 mg 54%
Thiamin 0.55 mg 46%
Vitamin A 930 IU 31%
Vitamin B6 0.71 mg 44%
Vitamin B12 3.8 mcg 160%
Vitamin C 5.1 mg 5.6%
Vitamin D 5.2 IU 2.6%
Vitamin E 1.1 mg 7.6%
Vitamin K 3.9 mcg 3.2%

Minerals

Calcium 400 mg 40%
Copper 0.33 mg 37%
Fluoride 35 mcg 880%
Iron 5.7 mg 71%
Magnesium 79 mg 19%
Manganese 0.59 mg 8.3%
Phosphorus 590 mg 85%
Potassium 750 mg 16%
Selenium 67 mcg 120%
Sodium 1300 mg 84%
Zinc 9.5 mg 86%

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