- ground beef - 450 Grams
- garlic powder - 1 teaspoon
- salt - 1/2 teaspoonfuls
- Ground Cumin - 1/2 Teaspoon
- tomatoes with green chili - 300 grams (sliced canned)
- sour cream - 3/4 Cups
- cheese Monterey Jack or Cheddar - 1 Glass
- For pasta: spaghetti - 200 grams
- cheese Monterey Jack or Cheddar - 1/3 Glass
- egg - 1 piece
- salt - 1/2 teaspoonfuls
- garlic powder - 1/4 Teaspoon
Preheat the oven to 175 degrees. Boil spaghetti according to the instructions on the package. Drain the water. In a large bowl, beat the egg, cheese, salt and garlic powder. Add spaghetti, stir. Put spaghetti in a baking dish, set aside. Meanwhile heat the frying pan over medium heat. Add ground beef, cook for 8 to 10 minutes, mincing minced meat and stirring occasionally. Season with 1 teaspoon of garlic powder, 1/2 teaspoon of salt and cumin. Add the tomatoes. Bring to a boil, cook for 3 to 5 minutes, until most of the liquid evaporates, stirring occasionally. Set aside 2 tablespoons of beef mixture. Add sour cream to the remaining minced meat, put on top of spaghetti. Pour 1 cup of cheese from the top, leaving the border 5 cm at the edges. Put the reserved beef in the center. Bake in the oven for 15 minutes. When serving, cut into slices.
Servings: 4