Beef Spaghetti Pie Ole

Beef Spaghetti Pie Ole

1 lb. lean ground beef

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp ground cumin

1 can (10 oz) diced tomatoes with green chilies, undrained

3/4 c. light dairy sour cream

1 c. shredded Monterey Jack or Cheddar cheese

Pasta Shell

1 pkg. (7 oz) uncooked spaghetti

1/3 c. shredded Monterey Jack or Cheddar cheese

1 egg

1/2 tsp. salt

1/4 tsp. garlic powder

1.  Heat oven to 350 degrees. Cook pasta according to package directions; drain. Whisk together remaining pasta shell ingredients. Add pasta; toss. Arrange in a 9" pie dish, pressing to form the shell.

2.  Heat a large skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into crumbles. Pour off drippings. Season with 1 tsp. garlic powder, 1/2 tsp. salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

3.  Reserve 2 Tbsp. beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese; bake 15 minutes or until heated through.

Serves 4.

I got this from the National Beef website. I've made it many times and it's always great!