Betty demonstrates how to make Crustless Taco Pie. This ground beef entrée is flavored with traditional Mexican spices and topped with Cheddar cheese.
|Lean ground beef||1 Pound|
|Chili powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Ground black pepper||1/2 Teaspoon|
|Finely shredded cheddar cheese||1 Cup (16 tbs)|
|Cooking oil spray||2 Dash ((as required))|
Spray a 9-inch deep dish pie plate with cooking oil spray. Set aside.
In a deep skillet over medium heat, cook ground beef, salt, chili powder, cumin, onion powder, and garlic powder, stirring continually, about 6 to 8 minutes, until no pink is showing.
Drain thoroughly. Spread seasoned, cooked ground beef evenly over bottom of pie plate.
In a medium-sized bowl, beat eggs. Add milk and black pepper and stir to combine.
Pour over beef. Sprinkle Cheddar cheese evenly over top.
Bake at 350 degrees (F) for about 30 minutes, or until knife inserted into the center comes out clean.
Remove from oven and let rest on cooling rack for 5 minutes.
Cut into wedges and serve immediately. Garnish with lettuce, sour cream, chopped tomatoes, chopped black olives, pickled jalapeno rings, if desired.
Serving size Complete recipe
Calories 1580Calories from Fat 860
% Daily Value*
Total Fat 97 g149.2%
Saturated Fat 47 g235%
Trans Fat 0 g
Sodium 3304 mg137.67%
Total Carbohydrates 25 g8.3%
Dietary Fiber 2 g8%
Sugars 16 g
Protein 144 g288%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet