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Mexican Taco Quiche Popular Recipes

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Mexican Taco Quiche

"A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!"

Ingredients :

  • 5 eggs, beaten
  • 2 cups milk
  • 1 (8 ounce) jar chunky salsa
  • 1/2 green bell pepper, chopped
  • 1/2 onion, chopped
  • 1 (16 ounce) package shredded Mexican-style cheese blend
  • salt and black pepper to taste
  • 1 pound ground beef
  • 1 (1 ounce) packet taco seasoning mix
  • 1 (9 inch) unbaked deep dish pie crust

Instructions :

Prep : 20M Cook : 8M Ready in : 1H25M
  • Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Notes :

  • Also try placing pie crust into muffin tins (uses two crusts) and following these directions to make individual mini-quiches! Adjust cooking times down to 25 to 40 minutes. Yields 1 dozen crowd pleasers!
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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