Improbable Vegetarian Mexican Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My Royal Tweak of the popular Impossible XYZ pie recipes that abound in cookbooks and online. This dish uses the previous night's dinner leftovers. Four separate Zaar recipes,-(examples given below in recipe directions) were incorporated into one main dish! See what kind of culinary masterpiece you can come up with using your leftovers! Ingredients:
2 cups leftover mexican rice (see mexican rice) |
2 cups beans, cooked (see spanish cristianos y moros ( beans and rice sidedish)) |
1/2 cup corn, cooked |
1 -2 tablespoon taco seasoning mix (see mexican seasoning mix ii (salt free)) |
2/3 cup shredded cheese, mexican (such as chihuahua or queso blanco) |
1/2 cup onion |
1 garlic clove, minced |
1 1/4 cups milk |
3/4 cup bisquick baking mix, substitute (see low fat bisquick substitute) |
3 eggs |
cheese |
green onion |
red pepper flakes |
Directions:
1. *NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar.
2. Preheat oven to 400°F.
3. Lightly grease a 10 inch cast iron skillet.
4. In large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. Set aside.
5. In saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture.
6. Spread bean/rice mixture into the prepared pie plate.
7. Sprinkle with cheese.
8. Beat the milk, Bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer.
9. Pour into pie plate. Bake until golden brown and knife inserted into center of pie comes out clean, about 25-30 minutes. Allow to stand 5 minutes before cutting.
10. Garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.
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