Title: Mexicali Pasta Pie
Categories: Casserole Pasta Mexican
Yield: 6 Servings

1	lb	Ground Pork
4	oz	Can Green Chili Peppers, rinsed, seeded, and chopped
1	ts	Sugar
1/2	ts	Ground Cumin
1/4	ts	Ground Coriander
1/4	ts	Garlic Powder
3/4	c	Corn Chips, slightly crushed (optional)
1/2	c	Shredded Cheddar Cheese (2 ounces)
1		Med. Chopped Onion
		1 7.5 ounce Can Tomatoes, cut up
6	oz	Can Tomato Paste
1	tb	All-Purpose Flour
2		Beaten Eggs
3	c	Hot Cooked Spaghetti (6 ounces uncooked)
1/3	c	Grated Parmesan Cheese
2	tb	Butter or margarine
1	c	Cream-style Cottage Cheese, drained

Crumble ground meat into a 2-quart casserole. Add onion.

Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up. Drain off fat.

Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.

Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once. Set aside.

Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap.

Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust.

Spread meat mixture atop cottage cheese.

Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a half-turn after 1 1/2 minutes.

Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.

Makes 6 servings

Source: "BH&G Microwave Recipes Made Easy", copyright 1982

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