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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Beef Spaghetti Pie Ole
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Ingredients: |
| 1 |
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pound lean ground beef |
| 1 |
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teaspoon garlic powder |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon ground cumin |
| 1 |
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can (10 ounces) diced tomatoes with green chilies, undrained |
| 3/4 |
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cup light dairy sour cream |
| 1 |
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cup shredded Monterey Jack or Cheddar cheese |
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Pasta Shell |
| 1 |
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package (7 ounces) uncooked spaghetti |
| 1/3 |
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cup shredded Monterey Jack or Cheddar cheese |
| 1 |
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egg |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon garlic powder |
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Instructions: |
| 1. |
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Heat oven to 350°. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside. |
| 2. |
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Meanwhile heat large nonstick skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally. |
| 3. |
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Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Spoon reserved beef mixture onto center of cheese; bake in 350° oven 15 minutes or until heated through. |
| 4. |
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To serve, cut into wedges. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 652 calories; 32 g fat (16 g saturated fat; 10 g monounsaturated fat); 177 mg cholesterol; 1069 mg sodium; 46 g carbohydrate; 3.0 g fiber; 42 g protein; 8.6 mg niacin; 0.5 mg vitamin B6; 2.9 mcg vitamin B12; 4.9 mg iron; 59.3 mcg selenium; 7.3 mg zinc. |
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