Taco Quiche

This time for lunch I put a different spin on tacos. Tacos is one of the favorite dishes for a quick meal here and there.The spin would be a recipe that is simple, quick, and easy to enjoy with your own toppings. The recipe is an all-in-one meal where the meat and bread are cooked as 1, but are layered. The vegetables really kick it up by complimenting the meat mixture.

Here we go!

Taco Quiche

Meat Mixture

1 ½ lbs. lean ground beef

3 tbsp. chilli powder

2 tbsp. onion powder

213 ml. or 10 oz. fl. can of tomato soup

 Biscuit Top

2 cups all-purpose flour

1 tbsp. baking powder

1 ½ tsp. sugar

¼ tsp. salt

½ cup hard butter

1 ½ cup milk

3 eggs

Preheat oven to 400° F.

Fry the lean ground beef in pan for about 15 minutes until the meat thoroughly cooked and no pink. Strain well and put back into pan. Add chilli powder and onion powder – stir. Pour in can of tomato soup in and stir. Put the meat mixture into a 2.5 liter casserole dish that is 2 inches deep. Pack down with stirring spoon until level.

Take a large bowl and mix flour, baking powder, sugar, and salt. To mix hard butter cut up with pastry blender in the dry mix. Mix till lumpy. Make a well in the middle of the dry mix and add 1 ½ cup of milk. Mix and add 3 eggs. Will be lumpy. Stir and pour over meat mixture.

Cook at 400° F for 45 minutes or until the crust is a golden brown. Serve with cheese, lettuce, tomatoes, sour crème, or/and salsa.

I found that this recipe wasn't hard to impress the family or crowd. Its so easy to just throw it in the oven if company is coming or you are short of time. People can pick and choose what they want on it with out being fussy. I served this meal with lettuce sour creme, salsa, salad dressings, tomatoes and cheese.

Enjoy!