Taco Quiche

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Taco Quiche

Filling:
8 corn tortillas (soft)
2 pounds lean ground beef
1 purple onion, chopped
1 clove garlic, pressed
1 tsp chili powder
¼ teaspoon ground cumin
¼ teaspoon thyme
¼ teaspoon salt
½ teaspoon oregano
1 pound shredded monterey jack cheese

Custard:
6 eggs
2 cups milk

Toppings:
2 tomatoes, sliced
1 large avocado, sliced
½ pint sour cream
olives for garnish
salsa (optional)

Preheat oven to 350-degrees F. Lightly grease an extra large quiche dish ( or a 9 x 13-inch or 2 9-inch pie pans). Line with tortillas, tearing them to fit if necessary. Brown ground beef and onion, then add spices. Pour into pan(s). Top with shredded cheese. Beat eggs and milk together and pour over all. Bake approximately 1 hour or until custard is set. While still warn, spread sour cream, then tomatoes and avocados, ending with olives (shredded lettuce is optional). Pass the salsa.

Serves 8.
 
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