| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Casseroles, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1 |
|
10 oz jar salsa |
| 3/4 |
c |
Sour cream |
| 1 |
c |
Monterey jack cheese or cheddar; grated |
| 1/3 |
c |
Cheddar cheese; shredded |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 7 |
oz |
Spaghetti uncooked |
INSTRUCTIONS
SHELL
Heat oven to 350. Cook pasta according to package; drain. Whisk together
remaining shell ingredients. Add pasta; toss. Arrange in 9" pie dish,
pressing to form shell. Heat large skillet over medium heat until hot. Add
beef; brown 4-5 minutes, breaking up into 3/4 crumbles. Pour off drippings.
Season with garlic, salt and cumin; stir in salsa. Bring to a boil. Cook
3-5 minutes or till liquid is almost evaporated, stirring occasionally.
Reserve 2 T. beef mixture for garnish. Stir sour cream into remaining beef;
spoon into shell. Place 1 cup cheese in center, leaving 2" border around
edge. Spoon reserved beef mixture onto center of cheesel; bake 15 minutes
or until heated through.
Posted to MC-Recipe Digest by "Chris or Terri Weidman"
<weedbear@infowest.com> on May 8, 1998
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