Taco quiche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean Ground Beef |
| 1 | each | Med. Purple Spanish Onion * |
| 1 | teaspoon | Chil Powder |
| ¼ | teaspoon | Ground Cumin |
| 1 | x | Whole Ripe Olives |
| ¼ | teaspoon | Salt |
| 6 | eaches | Large Eggs |
| ½ | pint | Dairy Sour Cream |
| 1 | each | Large Avocado, Sliced |
| 1 | x | Chili Salsa, If Desired |
Directions
GARNISHES
* Purple Spanish Onion should be chopped.
~--------------------------------------------------------------------- ~-- Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two 9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown ground beef and onion, pour off drippings. Add garlic, chili powder, oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in pan(s). Top with cheese. Beat eggs and milk together and pour into pan(s). Bake in moderate oven (350 degrees F.) 1 hour or until set. Spread top with sour cream; top with tomatoes avocado and lettuce. Garnish with olives. Cut into serving size peieces; serve with salsa.