My Green Chile Chicken Quiche was such a hit that I thought I’d make a spin-off of it…a taco version.
1 pound ground beef
1 packet taco seasoning
1 onion, chopped
2 jalapenos, chopped
4 eggs, beaten
1 1/2 cups milk
1 can chopped green chiles
2 cups Pepper Jack cheese, shredded
green onions to garnish
1 refrigerated pie crust, brought to room temperature
Preheat oven to 350 degrees.
Fit a pie plate with one sheet of your pie crust. Set aside.
Brown your ground beef over medium high heat. Once brown, sprinkle in your taco seasoning and add in your onions and jalapenos and brown another 5-6 minutes. Remove from heat and set aside.
In a medium bowl, combine eggs, milk, chiles, and cheese. Fold in ground beef mixture. Pour mixture into unbaked pie shell and bake about 45 minutes. Remove from oven and let stand 10 minutes before slicing into wedges.
I always sit my quiche on top of a baking sheet in the oven in case there is any bubbling over…this make for easy cleanup.
The taco meat really gives this quiche a punch. Don’t worry about the jalapenos and Pepper Jack being too spicy…it really isn’t. The jalapenos mellow out quite a bit during the cooking process and the cheese has just the right amount of bite to it. This is a taco pie if I’ve ever seen one. Happy Dinner!