Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 pounds ground beef
1/2 cup sour cream
2 envelopes taco seasoning
3 cups shredded lettuce
4 eggs
3/4 cup fresh salsa
3/4 cup milk
1/4 cup chopped green bell pepper
1 1/4 cups biscuit mix
1/4 cup chopped green onions
Dash of pepper
8 ounces shredded Cheddar cheese
In a skillet brown ground beef; drain. Add taco seasoning and prepare according to the package
directions. Spoon meat into a greased 13 x 9-inch baking dish.
In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over the meat. Bake
uncovered, at 400 degrees F for 20 to 25 minutes or until golden brown. Cool for 5 to 10 minutes.
Spread sour cream over the top; sprinkle with lettuce, salsa, green pepper, onions and cheese. Serve
immediately.
Yield: 8 servings
Taco Quiche 776
Tomato Quiche
2 medium tomatoes
Pastry for one crust 9-inch pie
4 eggs
1 1/2 cups milk
2 cups shredded Swiss cheese
1/2 cup chopped onions
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
Hold tomatoes at room temperature until fully ripe. Cut one into small dice; slice the second tomato.
Set both aside separately. Roll pastry to fit a 9-inch pie pan. Fit pastry into pan and flute edges. Prick
bottom and sides of pastry. Refrigerate for 10 minutes. Bake in a preheated 450 degrees F oven until
golden, about 8 minutes. Remove pie shell. Reduce oven temperature to 325 degrees F.
In a medium bowl lightly beat eggs. Stir in milk, cheese, onions, salt, black pepper and reserved diced
tomato. Pour into baked pie shell. Bake for 30 minutes. Top with reserved sliced tomatoes. Bake until a
knife inserted in center comes out clean, about 25 minutes longer. Let pie stand at room temperature
for 10 minutes before cutting.
Tomato Quiche 777

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