Taco Pasta Pie Recipe

Name: Taco Pasta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 8 ounces spaghetti; 3 tablespoons butter; 1 egg; 1/2 cup shredded monterey jack cheese; 3/4 lb ground beef; 1/3 cup chopped onion; 1/4 cup chopped green pepper; 8 ounces tomato sauce; 4 ounces diced green chilies; 1 teaspoon chili powder; 1/4 teaspoon salt; 1/2 cup shredded cheddar cheese; 1/3 cup sliced ripe olives; 1 small tomatoes, chopped

Servings: persons

8 ounces spaghetti
3 tablespoons butter
1 egg
1/2 cup shredded monterey jack cheese
3/4 lb ground beef
1/3 cup chopped onion
1/4 cup chopped green pepper
8 ounces tomato sauce
4 ounces diced green chilies
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1/3 cup sliced ripe olives
1 small tomatoes, chopped

1
Cook the spaghetti according to package directions and return pasta to saucepan.
2
Add the butter and egg.
3
Mix well and press into a 10 inch pie pan.
4
Sprinkle 1/2 cup cheese over the bottom of the crust.
5
Bake in a 375u00b0F oven for 8-10 minutes.
6
In a large skillet, saute the ground beef, onion and green pepper; drain off the fat.
7
Add the tomato sauce, undrained chili peppers, chili powder and salt; heat through.
8
Spoon the meat mixture into the spaghetti shell.
9
Bake for 15 minutes.
10
Sprinkle with chopped tomato.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces spaghetti, 3 tablespoons butter, 1 egg, 1/2 cup shredded monterey jack cheese, and more.

Yes, Taco Pasta Pie falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taco Pasta Pie

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