Serve this with a salad and some French bread and you will have a quick and easy dinner.
BEEF SPAGHETTI BAKE
1 pound(s) GROUND BEEF
1 clove(s) GARLIC; Minced.
1/2 GREEN BELL PEPPER; Chopped.
1 teaspoon(s) CUMIN
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
3/4 cup(s) SOUR CREAM
8 ounce(s) SPAGHETTI; Uncooked.
1/2 teaspoon(s) SALT
1/4 teaspoon(s) GARLIC POWDER
1 1/2 cup(s) CHEDDAR CHEESE; Divided, Grated.
Cook pasta according to package directions and drain.
Rinse pasta with cool water and put back in pan.
Whisk together the egg, salt, garlic powder.
Add to pasta; mix together and ½ cup of cheese and toss to mix.
Arrange spaghetti into a 13x9 inch pan.
In a skillet; cook ground beef, onions, bell pepper and garlic until beef is cooked and vegetables are tender.
Pour off any fat.
To skillet, add cumin and tomatoes and mix well.
Bring to a boil and cook about 5 minutes or until liquid is almost evaporated, stirring occasionally.
Remove ¼ cup beef mixture for topping.
Stir sour cream into beef mixture in skillet and spoon over spaghetti.
Sprinkle remaining 1 cup cheese over top of meat mixture.
Spoon reserved ¼ cup beef mixture over top of cheese.
Bake at 350 degrees for 15 to 20 minutes or until heated through.