Beef Spaghetti Pie Olé

An unexpected delicious combination of Italian and Mexican flavors...in a pie!

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 can (10 ounces) no-salt added diced canned tomatoes
• 1 cup thinly sliced zucchini
• 3/4 cup nonfat dairy sour cream
• 1 cup reduced-fat shredded Monterey Jack or Cheddar cheese

• 1/2 package (8 ounces) uncooked spaghetti
• 1/3 cup reduced-fat shredded Monterey Jack or Cheddar cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Instructions

1. Heat oven to 350°F. 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. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Stir in chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin. Stir in tomatoes and zucchini. Gently simmer 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

3. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Bake in 350° oven 15 minutes or until heated through.

4. To serve, cut into wedges.