1/2 (1 lb.) box spaghetti
1/2 cup milk
1 egg
1/2 lb. ground beef
1/2 lb. ground pork
1 small onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, minced
1 large clove garlic, minced
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (15 oz.) can tomato sauce
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated

Prepare half box pasta according to package directions; drain.

In a 13x9x2-inch casserole dish prepared with non-stick cooking spray, mix together pasta, egg and milk. Cook pork, beef, onion, green pepper, jalapeno and garlic together in large skillet until meat is no longer pink and vegetables are tender. Drain or spoon off excess fat. Stir in chili powder, cumin, oregano, salt and pepper and cook for 3 minutes.

Add tomato sauce and cook 2 more minutes. Spread meat over pasta in the baking dish. Sprinkle both cheeses over the top. Bake at 425°F for about 15 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving.

Makes 4 to 6 servings.

Submitted by: Lynn C. Ware