Beef Spaghetti Pie Ole

Pasta Shell
1 package (7 ounces) uncooked spaghetti
1/3 cup shredded Monterey Jack
or Cheddar cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon garlic powder

Heat oven to 350°. Cook pasta according to package directions;
drain well. In large bowl, whisk together remaining pasta
shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch
pie dish, pressing down and up side to form shell; set aside.
Meanwhile heat large nonstick skillet over medium heat until
hot. Add ground beef; brown 4 to 5 minutes, breaking up
into 3/4-inch crumbles. Pour off drippings. Season beef with
1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in
tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is
almost evaporated, stirring occasionally.
Reserve 2 tablespoons beef mixture for garnish. Stir sour
cream into remaining beef; spoon into pasta shell. Place 1 cup
cheese in center, leaving 2-inch border around edge. Spoon reserved
beef mixture onto center of cheese; bake in 350° oven
15 minutes or until heated through.
To serve, cut into wedges.