Dinners and Mains
Easy Southwestern Spaghetti Pie with Ground Beef and Black Beans
This Southwestern Spaghetti Pie is what happens when classic Italian comfort meets the bold, smoky flavors of the American Southwest. It is a hearty, sliceable bake that uses a cheesy spaghetti crust to hold a mountain of seasoned beef, melted pepper jack, and vibrant vegetables.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 6
- Level
- Easy
- Per serving
- 540 kcal
Method
Preheat your oven to 350°F (175°C). Grease a 10-inch deep-dish pie plate or a 9x9-inch baking dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, usually about 1-2 minutes less than the package directions. Drain well.
In a large bowl, whisk together the beaten eggs and Parmesan cheese. Add the hot spaghetti and toss until the noodles are thoroughly coated. Press the pasta into the bottom and up the sides of your prepared pie plate to form a 'crust'.
In a large skillet over medium-high heat, brown the ground beef with the onions and bell peppers. Cook until the beef is no longer pink and the vegetables are softened. Drain any excess grease.
Stir in the black beans, corn, salsa, and taco seasoning. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
Spread the beef and vegetable mixture evenly over the spaghetti crust. Sprinkle the shredded Pepper Jack cheese generously over the top.
Bake for 25-30 minutes, or until the cheese is melted and bubbling and the edges of the spaghetti crust are slightly crisp.
Remove from the oven and let the pie rest for 10 minutes. This is crucial for the pie to set so you can cut clean slices. Garnish with fresh cilantro or sour cream if desired.
Notes
Don't skip the resting time! Letting the pie sit for 10 minutes allows the egg-and-cheese binder to firm up, making it much easier to slice into wedges.
If you want more heat, add a small can of diced green chiles or a chopped jalapeño to the beef mixture while browning.
For a crunchier crust, you can sprinkle a little extra Parmesan around the edges of the pasta before adding the meat filling.
This is a great 'fridge-clearing' meal. Have leftover rotisserie chicken? Swap it for the beef and skip the browning step.
