Recipes from Mexico :: Mexican Main Dishes Meat
1 deep-dish pastry shell
2 avocados, mashed
1 clove garlic, minced
3 Tbsp. fresh lemon juice
1 tomato, peeled, seeded and chopped
4 fresh green chiles, roasted and peeled,
or 1 (4 ounce) can mild green chiles
1/4 tsp. hot pepper sauce
1/2 pound ground beef
1/4 c. onion, chopped
1 to 2 Tbsp. taco seasoning mix or chili powder
3 eggs, slightly beaten
1 1/2 (one and one-half) c. half-and-half
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 (one and one-half) c. shredded Cheddar cheese
Preheat the oven to 400 degrees fahrenheit. Without puncturing the crust, bake the shell for 10 mins.; then remove and cool. Reduce the temperature to 375 degrees fahrenheit. If using a frozen pastry shell, you will need to reduce the half and half in the filling, as the prepared shells are smaller. Reduce the cooking time as well by 15 mins.
In a small bowl, combine the avocados with garlic, lemon juice, tomato, half the chiles and pepper sauce. Refrigerate until ready to use.
In a med.-size skillet, sauté the beef, onion, remaining chiles and seasoning for about 12 to 15 mins. or until the onion is soft and translucent. Drain and discard all excess fat.
In a small bowl, combine the eggs, half-and-half and seasonings. Place the grated cheese in the shell, topped by the drained beef and the egg mixture. Bake for 35 to 40 mins. at 375 degrees fahrenheit or until set.
