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Mexican Pie Recipe

This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves it—and he always asks for second helpings!—Denise Simeth, Greendale, Wisconsin

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Mexican Pie Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 30 45

Ingredients

RICE CRUST:
2 cups beef broth
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt
2 eggs, beaten
2 tablespoons diced pimientos, drained
FILLING:
1 pound ground beef
1 garlic clove, minced
1 teaspoon ground cumin
1/2 cup taco sauce
1 egg, beaten
GUACAMOLE:
1 large California Avocado
1 tablespoon chopped onion
1 tablespoon taco sauce
1/2 teaspoon lemon juice
1 cup (8 ounces) sour cream

Directions

In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos.
Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes.
Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake for 5 minutes more. Yield: 6 servings.

Originally published as Mexican Pie in Country Ground Beef , p93