| 1 | pound lean ground beef |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | package (1 ounce) Old El Paso® taco seasoning mix |
| 1 | can (4.5 ounces) Old El Paso® chopped green chiles, drained |
| 1 | cup milk |
| 2 | eggs |
| 1/2 | cup Original Bisquick® mix |
| 3/4 | cup shredded Monterey Jack or Cheddar cheese (3 ounces) |
| Old El Paso® salsa (any variety) |
| Sour cream, if desired |
| 1. | Heat oven to 400°F. 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. |
| 2. | Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. |
| 3. | 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. |
| Increase first bake time to about 28 minutes. |
|
| Serve this dish with fresh pineapple chunks, vegetable sticks and tall glasses of lemonade for a refreshing meal. |
|
| Top it like a taco! Pile slices of this zesty pie high with shredded lettuce, chopped tomatoes, sliced green onions and sour cream. |
|
| For a zippier flavor, chop a jalapeño chili and use it instead of the green chilies. |
Nutrition Information:
305 ( 170 ); 19 g ( 8 g); 130 mg; 630 mg; 13 g ( 1 g); 22 g 18 %; 8 %; 20 %; 12 % 1 ; 3