More and more, I am developing a taste for Mexican food. Of course, what I consider Mexican is probably totally unlike what actual Mexicans eat and enjoy. My choices are more like Tex-Mex or Redneck -Mex. But I like Tacos, I like Burritos and I enjoyed this version of no-crust Mexican Quiche. Here’s how I put mine together.
First, anytime you use eggs, cream, and cheese together, it’s going to be good – no matter the dish, so I whisked 5 eggs with a half-cup of heavy whipping cream and 1 C shredded fiesta blend (or Taco) cheese. Add some salt and pepper, pour in an 8 x 10 casserole dish, and set aside.
Next, I browned a pound of ground chuck, again with salt and pepper, along with 1 C of frozen onion/pepper veggies (or use a combination of chopped onions and peppers). Pour off the grease and add about 4-oz. of Taco sauce (I like Ortega) to the ground beef and onion/peppers and simmer for several minutes.
Pour the ground beef over the egg/cream mixture, sprinkle another C of cheese on top and cook in a 350 oven for 40 minutes, or until the eggs set.
It’s delicious for brunch or dinner, it makes good leftovers, and I bet even real Mexicans would like it.
No Crust Mexican Quiche
1 lb. ground chuck
1 C frozen onion/pepper mix
4 oz. Taco Sauce
S & P
5 eggs
1/2 C heavy cream
2 C Fiesta blend cheese