Tex-Mex Taco Pie Recipe

Tex Mex at it's best, a little like a casserole, little like quiche, with a whole lot of Tex-Mex flavor. Quick & easy!!

I have been all about the easy and quick to fix lately……..along with a little bit of comfort in my food. Maybe it’s the long dreary days, I know the days are really shorter, but when its gray and gloomy……they seem long.

The lazy may be that all I really want to do, is watch “The Good Wife”………Tim and I have been power watching it lately. We hooked up with Hulu ….great idea……just saying. For just a few bucks a month you can watch full seasons of TV shows. There is even an option for no commericals…….I know cool right? If you haven’t seen “The Good Wife” ,you don’t know what you are missing……awesome show!

So, in an effort to have yummy comfort food in a hurry……..Tex-Mex Taco Pie! It’s kinda like a casserole, kinda like a quiche, and a whole lot of Tex-Mex flavor.

So what is Tex-Mex? It turns out that most “Mexican” food North of the Border is actually Tex-Mex.

The differences between Mexican and Tex-Mex food are the use of a few ingredients found in the US that are rarely used anywhere South of the Rio Grande. Beef, yellow cheese, wheat flour, black beans, canned vegetables (especially tomatoes), and cumin. So chances are that most of the ‘Mexican Food’ you eat is probably Tex-Mex…..who knew?

Ingredients

• 6 Corn tortilla, warmed
• 1-pound ground beef
• 6 green onions, thinly sliced, white/light green parts, reserve dark green parts for garnish
• 1 can (10-ounces) Rotel Diced Tomatoes with Green Chilies
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn, frozen, canned or fresh
• Salt and fresh black pepper, to taste
• ¼ teaspoon chili powder
• 4 eggs
• ¼ cup water
• ¼ cup Kraft Spicy Jalapeno Cream Cheese
• ¼ teaspoon cumin
• 1 cup Mexican Style Shredded Cheese

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