Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
Yield: 6 servings
12 oz. spaghetti, cooked
1/4 c. chopped olives
2 Tbsp. green chile peppers
4 Tbsp. butter
1 tsp. chili flakes
1/4 c. freshly grated parmesan cheese
1/4 tsp. sugar
4 eggs, beaten
1/2 tsp. cumin (comino)
1 lb. ground beef
1/2 c. shredded Monterey jack or Cheddar cheese
1/2 c. chopped onion
1 (19 ounce) can red kidney beans
6 oz. crushed tortilla chips
1 (19 ounce) can tomatoes
1 (6 ounce) can tomato paste
Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish.
Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add chopped green chiles, chili flakes, sugar and cumin. Let simmer at least 1/2 an hour or longer.
Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake at 350 degrees fahrenheit for 30 to 40 mins. or until brown.
