Mexican fiesta pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 6 to 8 | ||
| ½ | pounds | Ground Beef |
| ¼ | cup | Onion, chopped |
| 2 | teaspoons | Chili Powder |
| 1 | each | 8 oz pkg Cream Cheese, cubed |
| 1 | each | 4 oz can Green Chilies, drained and chopped |
| ½ | cup | Piitted Ripe Olive Slices |
| 2 | eaches | Eggs, beaten |
| * * * * * * * | ||
| ¾ | cup | Flour |
| ⅓ | cup | Milk |
| 2 | eaches | Eggs, beaten |
| 1 | tablespoon | Cornmeal |
| 1 | cup | Tomato, chopped |
| 1 | cup | Cheddar Cheese, grated |
Directions
FROM: DEBBIE TILLMAN
Brown meat; drain. Add onions; cook until tender. Stir in chili powder. Add cream cheese, chilies, olives and eggs; mix well. Combine flour, milk and eggs; beat until smooth. Pour into a greased 10-inch pie plate or quiche dish; sprinkle with cornmeal. Spoon meat mixture over batter to within ½ inch of the outer edge of pan. Bake at 400 degrees for 35 to 40 minutes, until golden brown. Top with tomatoes and cheddar cheese; continue baking for another 5 minutes. From Family Favorites Philadelphia Cream Cheese