1 lb Ground Pork
4 oz Can Green Chili Peppers,
-rinsed, seeded, and chopped
1 ts Sugar
1/2 ts Ground Cumin
1/4 ts Ground Coriander
1/4 ts Garlic Powder
3/4 c Corn Chips, slightly crushed
1/2 c Shredded Cheddar Cheese (2
1 Med. Chopped Onion
1 7.5 ounce Can
-Tomatoes, cut up
6 oz Can Tomato Paste
1 tb All-Purpose Flour
2 Beaten Eggs
3 c Hot Cooked Spaghetti (6
1/3 c Grated Parmesan Cheese
2 tb Butter or margarine
1 c Cream-style Cottage Cheese,
Crumble ground meat into a 2-quart casserole. Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no
longer pink, stirring once to break up. Drain off fat.
Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is
thickened and bubbly, stirring once. Set aside.
Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form
spaghetti mixture in a “crust” in a greased 10-inch pie plate. Cover with
clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till
crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage
cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a
half-turn after 1 1/2 minutes.
Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
Makes 6 servings