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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves itand he always asks for second helpings!Denise Simeth, Greendale, Wisconsin Ingredients:
rice crust: |
2 cups beef broth |
1 cup uncooked long grain rice |
1 tablespoon butter |
1 teaspoon salt |
2 eggs, beaten |
2 tablespoons diced pimientos, drained |
filling: |
1 pound ground turkey or beef |
1 garlic clove, minced |
1 teaspoon ground cumin |
1/2 cup taco sauce |
1 egg, beaten |
guacamole: |
1 large avocado |
1 tablespoon chopped onion |
1 tablespoon taco sauce |
1/2 teaspoon lemon juice |
1 cup (8 ounces) sour cream |
Directions:
1. In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos.
2. Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes.
3. Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake for 5 minutes more. Yield: 6 servings.
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