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MEXICAN TACO PIE
1 package (8 ounces) refrigerator bis-
cuits
1 pound lean ground beef, turkey, or
chicken
1 envelope (1.25 ounces) taco
seasoning or sloppy Joe mix
1 can (6 ounces) tomato paste
1
1
/2 cups water
3 ounces each grated cheddar and
Monterey Jack cheeses
Chopped tomato, shredded lettuce,
chopped onion, sour cream and
guacamole
Place the biscuits into a 9 or 10-inch pie
plate, pressing together to form a crust.
In a 10-inch fry pan, brown the meat.
Drain fat. Add the seasoning package,
tomato paste, and water. Stir well to
combine. Simmer for 10 minutes.
Spoon the meat mixture over the biscuits
in the pie plate. Top with the grated
cheeses. Place the pie on the rack in
lowest rack position facing up. Set
the oven to 400˚F. Bake for 25-30
minutes or until the cheese is melted and
the edge of the crust browns. Remove
the pie from the oven. Top it with
chopped tomatoes, shredded lettuce,
chopped onion, and dollops of sour
cream, and guacamole, if desired.
Make 6-8 servings
CHEESY RICE AND VEGETABLE
MEDLEY
1 bag (16 ounces) frozen cauliflower,
broccoli and carrot medley, thawed
1 package (10 ounces) fresh mushroom
slices
1 can (10.75 ounces) cheddar cheese
soup
1 can (14 ounces) chicken broth
1
1
/2 cups water
1 teaspoon each garlic and
onion powder
1 cup raw rice
Combine all the ingredients in a
greased 13" x 9" x 2" baking pan or a
2-quart casserole dish. Cover tightly
with foil or casserole dish. Place the
casserole on the rack in lowest position
facing up. Set the oven to 425˚F and
bake for 50-60 minutes or until the rice
is tender and has absorbed all the
liquid.
Makes 12 servings
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 29