Mexican Pie
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
6 ServingsPrep: 15 min. Bake: 25 min.
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;