Kay’s Tex-Mex Pie
2 lbs. ground beef
1 C. chopped onion
1 t. salt
2 t. pepper
1 T. Tony Chachere’s Original Seasoning
1 15 oz. can whole kernel corn
1 15 oz. can Bush’s baked beans
1 10 oz. can diced Rotel tomatoes (tomatoes and green chilies)
1/2 C. bacon bits
3 eggs
1 C. Bisquick
2 C. milk
2 C. shredded cheese
Optional variations: include 1 C. mushrooms or 1 C. black olives
Heat oven to 400 degrees F. Grease a 13 inch casserole dish..
Cook beef, onion, pepper, Tony’s seasonings and 1/2 t. salt until beef is brown. (Note: If using Longhorn meat there will be no fat to drain….it’s the leanest of any cattle breed.)
Mix in corn, beans, rotel, 1 C. cheese and if desired mushrooms and olives. Spread in greased casserole dish.
Stir Bisquick, milk, eggs and 1/2 t. salt in a separate bowl until well blended. Pour onto meat mixture and sprinkle on remaining cheese.
Bake uncovered 45 – 60 minutes, depending on how brown you like your crust topping.
Note: I asked Kay what Tony’s seasoning is as it is unavailable where I live and she said “It’s a “spicy” multi-seasoning mix I like to use to put a little “Whowza” in a dish!”
Enjoy!
This recipe was submitted by:
Kay Roush
A Splash of Color Longhorns
http://asocl.com
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