Impossible Mexican Pie
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired
Heat oven to 400°. Grease
9-inch pie plate. Cook ground beef and onion in 10-inch
skillet over medium heat, stirring occasionally, until beef
is brown; drain. Stir in seasoning mix (dry). Spoon into pie
plate; top with chilies. Stir milk, eggs and baking mix
until blended. Pour into pie plate. Bake about 25 minutes
or until knife inserted in center comes out clean. Sprinkle
with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes.
Serve with salsa and sour cream.
Makes 6 to 8 servings
High Altitude (3500-6500 ft):
Increase first bake time to about 28 min.
1 Serving: 310 calories (170 calories from fat); 19 g fat (8
g saturated); 130 mg cholesterol; 630 mg sodium; 14 g
carbohydrate (1 g dietary fiber); 22 g protein.
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