• 7 ounces spaghetti, uncooked
• 1 egg
• 1 tsp. salt
• 1-1/4 tsp. garlic powder
• 1-1/3 cups Monterey Jack cheese, or cheddar, shredded
• 1 lb. lean ground beef
• 1/2 tsp. ground cumin
• 1-1/4 cups canned chopped tomatoes with chili, undrained
• 3/4 cup sour cream

Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 643, fat 32.7g, 46% calories from fat, cholesterol 141mg, protein 42.5g, carbohydrates 43.3g, fiber 2.1g, sugar 5.9g, sodium 586mg, diet points 15.7.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.6, Fruit: 0.0, Bread: 2.3, Lean meat: 4.8, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Merlot, Beaujolais, or Chianti.