| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
Beef, Mexican, Spices |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean Ground Beef |
| 1 |
md |
Purple Spanish Onion * |
| 1 |
ts |
Chili Powder |
| 1/4 |
ts |
Ground Cumin |
| 1/4 |
ts |
Salt |
| 6 |
lg |
Eggs |
| 1/2 |
pt |
Dairy Sour Cream |
| 1 |
lg |
Avocado, Sliced |
|
|
Whole Ripe Olives |
|
|
Chili Salsa, If Desired |
INSTRUCTIONS
GARNISHES
* Purple Spanish Onion should be chopped.
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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°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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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