Burger-Bean Spaghetti Pie

Looking for a dinner pie? Then check out this ground beef spaghetti pie packed with spicy chili beans and three types of cheese – a hearty meal.

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Servings 6

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( 3 ) Ratings

3 Ratings

5 Stars 40%

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1 Stars

Member Reviews ( 3 )

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ingredients 11
Prep Time 40 min
Total Time 1 hr 5 min

Ingredients

Crust

7: oz. uncooked spaghetti or vermicelli

1: egg

1/4: cup butter, melted

1/3: cup grated Parmesan cheese

1: teaspoon chili powder

Filling

1: lb. lean ground beef

1/4: cup chopped onion

1: (15 1/2-oz.) can spicy chili beans, undrained

1: (14 1/2-oz.) can zesty diced tomatoes seasoned with mild green chiles, undrained

4: oz. (1 cup) shredded hot pepper Monterey Jack cheese

4: oz. (1 cup) shredded Cheddar cheese

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Directions

1 Cook spaghetti to desired doneness as directed on package. Drain.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
3 Beat egg in large bowl. Add butter, Parmesan cheese and chili powder; mix well. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture slightly up sides of pan to form crust.
4 In large saucepan, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add chili beans and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add hot pepper Monterey Jack cheese and 1/2 cup of the Cheddar cheese; mix well. Spoon evenly into spaghetti-lined pie pan. Top with remaining 1/2 cup Cheddar cheese.
5 Bake at 350°F. for 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

EXPERT TIPS

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Expert Tips

Spaghetti pie originated as a creative use for leftover cooked spaghetti. This pie combines two family favorites, spaghetti and chili.

Look for zesty diced tomatoes next to other canned diced tomatoes in the grocery store.

Plain canned diced tomatoes can be used in place of zesty tomatoes; season them with chili powder and black pepper.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 18g, 18% ),
Cholesterol: 145mg; 145%;
Sodium: 1040mg; 1040%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 5g 5% Sugars 4g 4% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 6%;
Calcium: 40%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;

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

Review & Comments

Write a Review

bobbyharris

report Posted Aug. 9, 2011 2:49 PM

dis will fill my belly up if eye eat alot of it

ElyseAldridge

report Posted Apr. 8, 2011 12:52 PM

Great recipe! Very easy to make. The ingredients are always available at home so it would be simple to make for unexpected guests.

Justsusan

report Posted Feb. 2, 2011 11:58 AM

This recipe is fantastic. I used Rotel brand tomatoes. Very tasty, simple, and easy to make. No young children in the house any more so it may be a tad spicy for those who like things on the bland side but we loved it. I have made it twice already and will put it into my rotation of dishes that I made on a regular basis. It was great!