Crustless Taco Pie
2 tbsp EVOO
1 pound 80/20 ground beef
1/2 tbsp FCC Hatch Red Chile Powder
1/2 tbsp ground cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp Mexican oregano
1 tsp black pepper
Heat oil in a skillet and brown beef. Drain excess fat and add all seasonings to meat. Stir until combined; I do this over medium heat with the beef for better flavor.
In a bowl mix:
4 large eggs
2/3 cups heavy cream
Mix with a whisk until combined, then add
1 cup shredded cheddar (I used Mexican blend)
1/3 cup Mama's salsa
1/4 tsp black pepper
1/2 tsp garlic salt
Grease a 9-inch pie pan (I used EVOO cooking spray).
Add taco meat and spread to make an even layer.
Pour the egg mixture over the top and spread to cover the meat.
Top with 1/4 cup more cheese—Bake 350° for 40 minutes.
Let rest for 5 minutes while you prepare your garnishes.
We had scallions, sour cream, lettuce, and cilantro.
Recipe by Michelle Renee Brown from Fresh Chile Cookin'! group on Facebook.
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