Wednesday, January 27, 2010

South of the Border Pie

Okay I came home one night and realized I had no ground beef. I was "lazy" and did not want to go to the store, and I knew that would take longer to get dinner on the table. So in a Better Homes and Gardens cookbook I found this one.....

1/2 cup chopped onion
2 gloves of garlic, minced
1 tablespoon olive oil or cooking oil
2 teaspoons of chili powder
1/4 teaspoon salt
1 teaspoon ground cumin ( optional)
1 15- ounce can red kidney beans, rinsed and drained
1 1/2 cups of cooked brown or white rice
1 cup shredded cheddar cheese
3/4 cup milk
2 beaten eggs
chopped green sweet pepper (optional)
Purchased salsa ( optional)

In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in chili powder, cumin, and salt. Cook for 1 minute more.Cool. Stir in beans, cooked rice, cheese, milk , and eggs.

Spoon rice mixture into a lightly greased 10 inch pie plate or quiche dish. Bake, uncovered, in a 350 oven about 25 minutes or until the center is set. Let stand for 1o minutes. If desired, sprinkle with sweet peeper and serve with salsa.

Serve this Mexican-style bean-and-rice main dish with warm torillas and a simple green salad.

Cyle said PERFECTO!!!

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