- 6
- 40 mins
- 40 mins
Ingredients
- 1 1/4 pounds ground beef (90% lean) see savings
- 1 cup finely crushed tortilla chips or corn chips see savings
- 1 envelope onion soup mix (1/2 of a 2-oz. pkg.) see savings
- 3/4 cup bottled taco sauce see savings
- 2 eggs, lightly beaten (divided) see savings
- 1 8.8 ounce pouch cooked Spanish-style rice (such as Uncle Ben's Ready Rice) see savings
- 1 15 1/2 ounce can golden hominy, rinsed and drained see savings
- 1 14 1/2 ounce can diced tomatoes and green chiles, drained see savings
- 1 cup shredded pepper jack cheese (4 oz.) see savings
- 1 medium fresh Anaheim pepper, seeded and chopped (1/2 cup) see savings
- 1/4 cup chopped fresh cilantro see savings
- Tortilla or corn chips, sliced jalapeno pepper*, and/or fresh cilantro sprigs see savings
Preparation
Step 1
1. Preheat oven to 350 degrees F. Combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and 1/2 tsp. black pepper. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate. 2. Heat rice according to package directions. In a large bowl combine rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, remaining 1/4 cup taco sauce, and remaining egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil. 3. Bake for 40 minutes. Remove foil and bake 20 minutes more or until an instant-read thermometer registers 160 degrees F. Let cool 15 minutes. Top with chips, jalapeno, and cilantro. Makes 6 servings. 4. *When working with hot chile peppers, wear plastic gloves or wash hands well after cutting, because the peppers contain oil that may burn skin and eyes. * When working with hot chile peppers, wear plastic gloves or wash hands well after cutting, because the peppers contain oil that may burn skin and eyes.