Southwestern Spaghetti Pie
Transform your pasta night with this bold and satisfying Southwestern Spaghetti Pie, a fusion of creamy comfort food and southwestern flair. This family-friendly dinner starts with a crispy spaghetti crust infused with eggs and a blend of cheddar and Monterey Jack cheeses, forming the perfect base for a hearty filling. The savory ground beef, black beans, green chiles, and crushed tomatoes are seasoned with chili powder and cumin, adding layers of warm, smoky flavor that bring the southwest to life. Topped with more gooey cheese and baked to golden perfection, this dish is as visually stunning as it is delicious. Ready in just over an hour, it's a crowd-pleasing recipe ideal for weeknight dinners or casual gatherings. Serve with a sprinkle of fresh cilantro and a dollop of sour cream for a complete and irresistible meal everyone will love!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 large eggs
- 1.5 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1 cup black beans, rinsed and drained
- 1 4-ounce can diced green chiles
- 1 14-ounce can crushed tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar oven-safe baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
In a large mixing bowl, whisk together the eggs, 1 cup of shredded cheddar cheese, and 0.5 cups of shredded Monterey Jack cheese. Add the cooked spaghetti and toss to coat the noodles evenly.
Press the spaghetti mixture into the prepared pie dish, forming a crust along the bottom and sides of the dish. Set it aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.
Add the ground beef to the skillet and cook, breaking it into small pieces with a wooden spoon, until no longer pink, about 6-8 minutes. Drain any excess grease, if necessary.
Stir in the black beans, diced green chiles, crushed tomatoes, chili powder, cumin, kosher salt, and black pepper. Simmer the mixture for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Spoon the beef mixture evenly over the spaghetti crust in the pie dish.
Sprinkle the remaining 0.5 cups of shredded cheddar cheese and 0.5 cups of shredded Monterey Jack cheese on top.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh cilantro, if desired, and serve with a dollop of sour cream, if preferred. Enjoy your Southwestern Spaghetti Pie!
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 25.2 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2404 mg | 185% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3532 mg | 75% | |
*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.
