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Beef Spaghetti Pie Olé

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

Beef Spaghetti Pie Olé

Cook Time: 60 Minutes

Servings: 4

Ingredients: 14

(Keeps screen awake)

Ingredients

Pasta Shell

Preparation

  1. Step 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. Step 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.

    Cooking 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. Step 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. Step 4

    To serve, cut into wedges.

Nutrition Information

582 Calories

0 %*

8.5g SAT FAT

0 %DV**

47g PROTEIN

0 %DV

5.7 mg IRON

0 %DV

7.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 582 Calories; 153 Calories from fat; 17g Total Fat (8.5 g Saturated Fat; 0 g Trans Fat; 1.1 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 158 mg Cholesterol; 1088 mg Sodium; 57 g Total Carbohydrate; 4.1 g Dietary Fiber; 47 g Protein; 5.7 mg Iron; 816 mg Potassium; 10.6 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 7.6 mg Zinc; 61.3 mcg Selenium; 144.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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