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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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We make this every other sunday for our noon meal. Ingredients:
1 lb lean ground beef |
1 package taco seasoning mix |
1 can diced green chilis |
2 cups shredded monterey jack and cheddar cheese blend |
1 frozen 9 inch deep dish pie shell |
4 large eggs, beaten |
1 cup milk |
salt and pepper |
sour cream |
salsa |
sliced black olives (to garnish) |
Directions:
1. Heat the oven to 350 degrees.
2. Brown ground beef in a large skillet over medium-high heat.
3. Drain meat well and return to pan.
4. Stir in taco seasoning and chilies and simmer 3 minutes.
5. Remove skillet from heat and set aside to cool slightly.
6. Sprinkle 1 cup of the shredded cheese in the bottom of the pie shell.
7. Spread ground beef mixture over the cheese.
8. Combine eggs and milk in a medium bowl and season with salt and pepper.
9. Pour over the meat and top with the remaining cheese.
10. Place on a baking sheet and bake, uncovered, for 40 to 50 minutes, or until set.
11. Let stand 5 minutes before serving.
12. Slice into wedges and garnish each wedge with a dollop of sour cream, a spoonful of salsa and a few olive slices.
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