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Taco Pie Recipe

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In Interlaken, New York, Shelly Winkleblack combines taco fixings with biscuit mix to create this zippy main-dish pie. "You can make it as mild or as hot as you'd like," she notes. "It goes well with a tossed salad."

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6 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

1 pound ground beef
1 large onion, chopped
1/2 cup salsa
2 tablespoons taco seasoning
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
2 eggs
1 cup milk
1/2 cup biscuit/baking mix

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-in. pie plate; sprinkle with cheese.
In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 332 calories, 19 g fat (9 g saturated fat), 147 mg cholesterol, 685 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein.

Taco Pie published in Quick Cooking January/February 2003, p49

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