mexican pie^
- Categories
- Tasteofhome
- Meats
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Beef broth |
| 1 cup | Uncooked long grain rice |
| 1 tablespoon | Butter |
| 1 pounds | Ground beef |
| 1 clove | Garlic, minced |
| 1 teaspoon | Ground cumin |
| 1 large | Avocado |
| 1 tablespoon | Chopped onion |
| 1 tablespoon | Mild taco sauce |
| 1 teaspoon | Salt |
| 2 | Eggs, beaten |
| 2 tablespoons | Chopped pimento |
| ½ cup | Mild taco sauce |
| 1 | Egg, beaten |
| ½ teaspoon | Lemon juice |
| 1 cup | Sour cream |
RICE CRUST
FILLING
GUACAMOLE
Cook rice in broth, butter and salt. Cool a bit, then stir in egg and pimento. Press into bottom and sides of a 10" pie plate; set aside.
brown meat; drain. Stir in garlic and cumin, cook about 2 minutes.
Take off heat; stir in taco sauce and egg. Pour into crust and bake at 350F. about 25 minutes.
While pie is baking, make guacamole. Mash avocado; stir in onion, taco sauce and lemon juice. Cover, pressing plastic wrap right into surface.
When pie is ready, remove from oven, spread with guacamole and top with sour cream. Bake another 5 minutes.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95
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