Burger-Bean Spaghetti Pie

Looking for a dinner pie? Then check out this ground beef spaghetti pie packed with spicy chili beans and three types of cheese – a hearty meal.

Ingredients

1

lb. lean ground beef
1/4

cup chopped onion
1

(15 1/2-oz.) can spicy chili beans, undrained
1

(14 1/2-oz.) can zesty diced tomatoes seasoned with mild green chiles, undrained
4

oz. (1 cup) shredded hot pepper Monterey Jack cheese
4

oz. (1 cup) shredded Cheddar cheese

1

Cook spaghetti to desired doneness as directed on package. Drain.
2

Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
3

Beat egg in large bowl. Add butter, Parmesan cheese and chili powder; mix well. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture slightly up sides of pan to form crust.
4

In large saucepan, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add chili beans and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add hot pepper Monterey Jack cheese and 1/2 cup of the Cheddar cheese; mix well. Spoon evenly into spaghetti-lined pie pan. Top with remaining 1/2 cup Cheddar cheese.
5

Bake at 350°F. for 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

tip 1

Spaghetti pie originated as a creative use for leftover cooked spaghetti. This pie combines two family favorites, spaghetti and chili.
tip 2

Look for zesty diced tomatoes next to other canned diced tomatoes in the grocery store.
tip 3

Plain canned diced tomatoes can be used in place of zesty tomatoes; season them with chili powder and black pepper.