Tex Mex Spaghetti Pie by Twissis Bon in Michigan
Experience the bold fusion of comfort food and Tex-Mex flair with this irresistible Tex Mex Spaghetti Pie by Twissis Bon in Michigan. This crowd-pleasing dish combines tender spaghetti coated in an egg and milk mixture to create a flavorful "crust," layered with savory seasoned ground beef, zesty diced tomatoes with green chilies, and a generous topping of melted cheddar and Monterey Jack cheeses. Perfect for weeknight dinners or casual gatherings, this baked spaghetti pie offers the warm, robust flavors of taco seasoning, garlic, and onion in every hearty slice. Ready in about an hour and customizable with toppings like sour cream, green onions, or cilantro, this Tex Mex twist on a spaghetti classic is a must-try for lovers of cheesy comfort food with a spicy kick.
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Recipe Information
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix
- 10 ounces canned diced tomatoes with green chilies
- 2 large eggs
- 1 cup milk
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon oil or butter (for greasing the dish)
- optional toppings: sour cream, sliced green onions, or chopped cilantro
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate or similar baking dish with oil or butter.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef, breaking it into small pieces, until browned and fully cooked. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes, or until softened and fragrant.
Stir in the taco seasoning mix and canned diced tomatoes with green chilies. Simmer for 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Add the cooked spaghetti to the egg mixture, tossing to coat evenly.
Transfer the spaghetti mixture to the prepared pie dish, pressing it gently into an even layer to form the 'crust.'
Spoon the cooked beef mixture over the spaghetti layer, spreading it out evenly.
Top the beef layer with the shredded cheddar and Monterey Jack cheeses.
Bake the spaghetti pie in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
Remove from the oven and let the pie rest for 5-10 minutes to set before slicing.
Serve warm, topped with optional toppings such as sour cream, sliced green onions, or chopped cilantro, if desired.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 501 mg | 39% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 425 mg | 9% | |
*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.
