Mexican Spaghetti Pie

12 oz. cooked spaghetti

2 eggs

1 C. cottage cheese

1/2 C. Monterey Jack cheese

2 T. chopped green chili peppers

4 T. butter

1 lb. ground beef

1/2 C. chopped onion

19 oz. can red kidney beans, rinsed

19 oz. can tomatoes

6 oz. can tomato paste

1 t. chili flakes

1/4 t. sugar

1/2 t. cumin

1 t. oregano

6 oz. crushed tortilla chips

1 1/2 C. shredded Monterey Jack

1/4 C. chopped olives


Cook and drain pasta, and let cool slightly. Stir in butter, cottage cheese, 1/2 C. Monterey Jack and eggs. Spread into the bottom of a 9 x 13 baking dish.

Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add chopped green chilies, chili flakes, oregano, sugar and cumin. Let simmer at least 30 minutes.

Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake in a 350°F. oven for 30-40 minutes, or until brown.