1/3 cup Cheddar Cheese
1 Egg
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1 lb. ground Beef
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 can Rotel, undrained
3/4 cup Sour Cream
1 cup Cheddar Cheese
Heat oven to 350.
Cook pasta according to package directions. Drain well and do NOT rinse.
While pasta is cooking in a large bowl, combine cheese, egg, salt and garlic powder.
Add pasta to cheese mixture, toss to coat.
Arrange pasta in a pie pan, pressing down and up sides to form shell; set aside.
Cook beef, drain. Add garlic powder, salt and cumin, mix well. Stir in rotel. Bring to a boil. Cook until liquid is almost all evaporated, stirring occasionally. Stir in sour cream.
Spoon meat mixture into shell leaving about 1/2 inch all the way around for pasta to be like the crust.
Place cheese on top of meat.
Bake for 15 minutes.
Cut into wedges.
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