Mexican Quiche

Recipe from Jill Vander Veen, farmer from O’Brien County

  Mexican Quiche

Mexican Quiche

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 12

Ingredients

  • 3 pounds ground beef
  • 1 large yellow onion, diced
  • 1 or 2 envelopes taco seasoning
  • Salt and pepper
  • 3 cups shredded Cheddar cheese
  • 1½ cups Monterey Jack cheese
  • 2 cans (4 ounces each) chopped green chilies
  • 8 eggs
  • 2 cups milk
  • ¾ cup all-purpose flour
  • Shredded lettuce, chopped tomato and hot sauce for serving

Preheat the oven to 350°F. In a large skillet, sauté the ground beef and onion with the taco seasoning, salt and pepper. Drain the meat mixture before adding seasonings. Spread the beef mixture in the bottom of a 9x13 baking dish, then sprinkle with the cheeses and chilies. In a bowl beat the eggs, milk and flour together, then pour over the beef and cheese layers. Bake until top is browned and eggs are set, 1 to 1½ hours. Let stand 5 minutes before cutting into squares and serving with lettuce, tomato and hot sauce.

Nutrition per serving: 577 Calories, 40g Total Fat, 269mg Cholesterol, 864mg Sodium, 14g Carbohydrate, 0.4g Fiber, 37g Protein