1/2 lb Uncooked spaghetti
1 lg Egg
1/2 c Milk
1 lb Ground beef
1 md Onion; chopped
1 md Green pepper;
- seeded and chopped
1 Jalapeno pepper; minced
1 lg Clove garlic; minced
2 ts Chili powder
1/2 ts Dried oregano
1/2 ts Cumin
1/4 ts Ground black pepper
1 Can (16 ozs) tomato sauce
1 c Grated Jack cheese
1 c Grated Cheddar cheese
Prepare pasta according to package directions; drain.
Meanwhile, spray or wipe a 9-by-13-inch baking dish
with vegetable oil. Beat together the egg and milk. In
the prepared baking dish, combine hot pasta and egg
mixture. Set aside.
In a large skillet, over medium heat, combine beef,
onion, green pepper, jalapeno pepper and garlic. Cook,
stirring, until meat is just browned. Drain off excess
fat. Stir in chili powder, oregano, cumin, salt and
black pepper. Cook for 3 minutes. Add tomato sauce,
and cook 2 minutes more.
Spread meat mixture over spaghetti in baking dish.
Sprinkle grated Jack and Cheddar cheeses over top.
Bake at 425 degrees for 15 minutes or until cheese is
melted and bubbly. Let stand 5 minutes before serving.
Note: If prepared ahead, refrigerate or freeze covered
casserole until ready to use. To reheat, bake
refrigerated or thawed casserole at 350 degrees for 30
minutes or until heated through. If frozen, bake 350
degrees for 45 to 60 minutes until heated through.
