Lunch: Taco Spaghetti Pie

Recipe by Judy Kim This recipe combines all of your favorite taco flavors into one insanely killer pasta.

Ingredients

nonstick cooking spray
1 lb. ground beef
kosher salt
Black pepper
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
2 c. crushed tomatoes
1 lb. Cooked spaghetti
24 oz. shredded Mexican cheese mix
1/2 c. Sour cream, for serving
1/4 c. chopped fresh cilantro
2 scallions, chopped

Instructions

Preheat oven to 350 degrees F and spray a 9" pie dish with nonstick cooking spray.
In a large pot over medium-high heat, brown ground beef. Drain excess oil. Add 1 teaspoon salt, 1/2 teaspoon pepper, cumin, chili powder, and oregano; mix well. Add tomatoes and spaghetti and mix until spaghetti is well coated. Transfer spaghetti mixture to prepared pie dish and sprinkle all over with cheese.
Place pie dish on a baking sheet and cover loosely with foil. Bake, covered, 15 minutes, then remove foil and bake until cheese is melted, about 15 minutes.
Garnish with sour cream, cilantro, and scallions.

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