Southwestern Spaghetti Pie
6 oz. uncooked spaghetti, broken into thirds
1/2 lb. lean ground beef
1 1/4 cups Chunky salsa
3/4 cup Frozen Corn, thawed
1 (15-oz.) can black beans, drained, rinsed
1 teaspoon cumin
6 oz. (1 1/2 cups) shredded Cheddar cheese
Cook spaghetti as directed on package. Drain.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish glass pie pan with nonstick cooking spray. Cook ground beef in large nonstick skillet over medium heat until no longer pink, stirring frequently. Drain. Stir in salsa, corn, beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture into sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon turkey mixture evenly into spaghetti-lined pie pan.
Bake at 350°F. for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake an additional 10 to 15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.