Mexican Beef Spaghetti Pie
Get ready to elevate family dinner night with the bold and satisfying flavors of Mexican Beef Spaghetti Pie! This inventive recipe combines al dente spaghetti, seasoned ground beef, black beans, and sweet corn to form a tantalizing fusion of classic comfort food and Tex-Mex flair. The spaghetti doubles as a golden, egg-based “crust” that cradles a hearty taco-inspired filling, topped with a bubbling layer of shredded Mexican cheese blend for the ultimate cheesy indulgence. Quick to prep and baked to perfection in under an hour, this dish is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro for a bright finish, and get ready to savor every bite of this crowd-pleasing creation! Keywords: Mexican Beef Spaghetti Pie, Tex-Mex dinner recipe, cheesy spaghetti pie, taco-seasoned ground beef, easy weeknight meals.
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Recipe Information
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can diced tomatoes with green chilies (e.g. Rotel), drained
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 2 cups shredded Mexican cheese blend
- 2 large eggs
- 0.5 cup milk
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3 minutes.
Add the ground beef to the skillet. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks. Drain excess grease if necessary.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Cook for another 2-3 minutes until everything is heated through. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Add the cooked spaghetti to the egg mixture and toss to coat thoroughly.
Spread the spaghetti mixture evenly into the prepared pie dish, pressing it down gently to form a crust.
Spoon the beef mixture evenly over the spaghetti crust, spreading it out to cover the crust completely.
Sprinkle the shredded Mexican cheese blend evenly over the top of the beef mixture.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Remove the pie from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.2 g | 341% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1217 mg | 406% | |
| Sodium | 8158 mg | 355% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 28.8 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 3868 mg | 298% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
