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Preparation Time : 20
Cook Time : 60
Total Time : 80
9inches unbaked pie crusts (deep dish)
1 (1 ounce) package taco seasoning
1lb ground sirloin
1 1⁄4 cups half-and-half
1⁄2 cup sour cream
1 1⁄2 tablespoons butter
1 1⁄4 cups monterey jack pepper cheese (freshly shredded)
1⁄2 cup extra-sharp cheddar cheese (freshly shredded)
1⁄2 bell pepper (diced)
1 jalapeno (seeded, finely diced)
4tablespoons green chilies (canned diced)
1bunch green onion (thinly sliced)
2 roma (tomatoe's seeded, diced)
2tablespoons black olives (sliced)
2tablespoons cilantro (finely chopped)
1⁄2 teaspoon salt
1teaspoon black pepper
Pre heat oven at 400 degrees.
Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
Heat butter in skillet, add bell pepper, green onion saute until softened.
In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.
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