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Title: Taco Pie Quiche
Categories: Casserole Ground Mexican
Yield: 6 Servings
| 1/2 | lb | Ground beef |
| 1/2 | pk | Taco seasoning mix |
| 1/2 | c | Water |
| 1/2 | c | Monterey jack cheese; shred |
| 2 | oz | Green chilies; seeded, diced |
| 1 | 9 prebaked pastry shell | |
| 3 | Eggs | |
| 1 | c | Light cream |
| 1 | Salt to taste |
Preheat oven to 375~. Brown beef in skillet; drain off fat. Stir in taco
seasoning mix and water, cover, and simmer (followlabel directions). Cool
10 minutes. Add cheese and chilies and mix well. Spoon into prebaked pastry
shell. Combine eggs, cream, and salt; mix unti smooth. Pour over meat
mixture. Cool and Freeze at this point. Take out the day before you want
to cook it, put in refrigerator to thaw it out Bake in prehated oven for 40
to 45 minutes, or until custard is set and pastry is browned. Allow pie to
stand 5 minutes before serving. By Patrick & Sarah Gruenwald
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