Improbable Vegetarian Mexican Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups leftover mexican rice (see mexican rice)
• 2 cups beans, cooked (see spanish cristianos y moros ( beans and rice sidedish))
• 1/2 cup corn, cooked
• 1 -2 tablespoon taco seasoning mix (see mexican seasoning mix ii (salt free))
• 2/3 cup shredded cheese, mexican (such as chihuahua or queso blanco)
• 1/2 cup onion
• 1 garlic clove, minced
• 1 1/4 cups milk
• 3/4 cup bisquick baking mix, substitute (see low fat bisquick substitute)
• 3 eggs
• cheese
• green onion
• red pepper flakes

Recipe

• 1 *note: substitute any mild american cheese for the mexican cheese. examples are monterey jack or cheddar.
• 2 preheat oven to 400°f.
• 3 lightly grease a 10 inch cast iron skillet.
• 4 in large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. set aside.
• 5 in saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture.
• 6 spread bean/rice mixture into the prepared pie plate.
• 7 sprinkle with cheese.
• 8 beat the milk, bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer.
• 9 pour into pie plate. bake until golden brown and knife inserted into center of pie comes out clean, about 25-30 minutes. allow to stand 5 minutes before cutting.
• 10 garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.