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Taco Quiche

Taco Quiche
This is the dish I take most often to potluck suppers, and my pan always comes home empty. That's probably because this stick-to-your-ribs casserole has the appeal of tacos. Fortunately it's not tricky to whip up, since it's a popular supper at home, too. -Kim Stoller, Smithville, Ohio
8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2 pounds ground beef
  • 2 envelopes taco seasoning
  • 4 eggs
  • 3/4 cup 2% milk
  • 1-1/4 cups biscuit/baking mix
  • Dash pepper
  • 1/2 cup sour cream
  • 2 to 3 cups chopped lettuce
  • 3/4 cup chopped tomato
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Add taco seasoning and prepare according to the package
  • directions. Spoon meat into a greased 13-in. x 9-in. baking dish.
  • In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper.
  • Pour over meat.
  • Bake, uncovered, at 400° for 20-25 minutes or until a thermometer
  • reads 160°. Cool for 5-10 minutes.
  • Spread sour cream over the top; sprinkle with lettuce, tomato, green
  • pepper, onions and cheese. Yield: 8 servings.
© Taste of Home 2013

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Taco Quiche (continued)

Nutrition Facts: 1 serving (1 each) equals 472 calories, 27 g fat (14 g saturated fat), 205 mg cholesterol, 1,360 mg sodium, 24 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013