SPAGHETTI PIE SHELL:

8 oz. uncooked spaghetti (1/2 box)
1 egg
1/4 tsp. garlic powder
1/2 tsp. salt
1/3 cup Monterey jack or cheddar cheese

Cook spaghetti according to directions on package and drain. Whisk together remaining pasta shell ingredients. Add pasta; toss and arrange in 9-inch pie dish, pressing to form shell.

BEEF FILLING:

1 lb. lean ground beef
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1 (10 oz.) can tomatoes with green chilies, undrained
3/4 cup dairy sour cream
1 cup shredded Monterey jack or cheddar cheese

Brown ground beef 4 to 5 minutes and drain. Season with garlic powder, cumin and salt. Stir in the tomatoes. Bring to a boil. Cook 3 to 5 minutes, or until most liquid has evaporated. Reserve 2 tablespoon mixture of beef for garnish.

Stir sour cream into remaining beef; spoon into shell. Place 1 cup cheese in center leaving 2-inch border around the edge. Spoon reserved beef on center of cheese.

Bake 350°F for 15 minutes or until heated through.

Makes one (9-inch) pie.

Submitted by: Ruth Hill