Mexicali Pasta Pie

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

-(optional) 1/2 c Shredded Cheddar Cheese (2

-ounces) 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

-ounces uncooked) 1/3 c Grated Parmesan Cheese

2 tb Butter or margarine

1 c Cream-style Cottage Cheese,

-drained 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 Source: "BH&G Microwave Recipes Made Easy", copyright 1982