Categories: Casseroles, Pasta, Mexican, Microwave 
      Yield: 6 servings 
  
      1 lb Ground Pork                              1    7.5  ounce Can 
      4 oz Can Green Chili Peppers,                 -Tomatoes, cut up 
           -rinsed, seeded, and chopped        6 oz Can Tomato Paste 
      1 ts Sugar                               1 tb All-Purpose Flour 
    1/2 ts Ground Cumin                        2    Beaten Eggs 
    1/4 ts Ground Coriander                    3 c  Hot Cooked Spaghetti (6 
    1/4 ts Garlic Powder                            -ounces uncooked) 
    3/4 c  Corn Chips, slightly crushed      1/3 c  Grated Parmesan Cheese 
           -(optional)                         2 tb Butter or margarine 
    1/2 c  Shredded Cheddar Cheese (2          1 c  Cream-style Cottage Cheese, 
           -ounces)                                 -drained 
      1    Med. Chopped Onion              
  
  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