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Mexican Pie

chef.tim.lee's picture
Ingredients
For crust
  Beef broth 2 Cup (32 tbs)
  Long grain rice 1 Cup (16 tbs)
  Margarine 1 Tablespoon
  Salt 1 Teaspoon
  Eggs 2 , slightly beaten
  Chopped pimiento 2 Tablespoon
For filling
  Ground beef 1 Pound
  Garlic 1 Clove (5 gm), crushed
  Cumin 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Mild taco sauce 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
For guacamole
  Avocado 1 Large, peeled and quartered
  Chopped onion 1 Tablespoon
  Mild taco sauce 1 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Sour cream 1 Cup (16 tbs)
Directions

Crust: Grease a 10-inch pie pan.
In medium saucepan, heat broth to boiling.
Stir in rice, margarine and salt.
Return to a boil.
Cover reduce heat; simmer until rice is tender.
Remove from heat; let cool slightly; stir in eggs and pimiento.
Press against bottom and sides of pie plate.
Filling: Preheat oven to 350 degrees.
In skillet, brown beef.
Drain.
Stir in garlic, cumin and salt; cook 2 more minutes.
Remove from heat; stir in taco sauce and egg.
Spoon filling into crust Bake 25 minutes.
Guacamole: In small bowl, mash 3 avocado quarters (reserve 1 quarter for garnish).
Stir in remaining ingredients.
Cover and set aside.
Remove pie from oven Spread guacamole over meat.
Top with sour cream.
Return to oven and bake 5 more minutes.
Slice remaining avocado; sprinkle on pie.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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