Beef Spaghetti Pie Ole

1 pound lean ground beef
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 can (10 ounces) diced canned tomatoes with green chilies, undrained
3/4 cup light dairy sour cream
1 cup shredded Monterey Jack or Cheddar cheese

Pasta Shell:

1 package (7 ounces) uncooked spaghetti
1/3 cup shredded Monterey Jack or Cheddar cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon garlic powder

Heat oven to 350°F. 

Cook pasta according to package directions; drain well. 

In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside.

Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. 

Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in tomatoes. 

Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. 

Spoon reserved beef mixture onto center of cheese; bake in 350° oven 15 minutes or until heated through.

To serve, cut into wedges.

Shared by Grandma Hilda McLean