Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1 cup chopped onions
1 cup chopped tomatoes
1 (4 1/2 ounce) cans chopped green chilies, drained
1 (4 ounce) cans sliced ripe olives, drained
2 cups shredded colby-monterey jack cheese
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Bisquick
1 cup milk
2 eggs
Directions:
Spray a 9-inch pie plate with non-stick cooking spray; set aside.
In a large skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally, until tender; remove skillet from heat.
Stir in tomato, chiles, olives, 1 cup cheese, cumin, and salt and pepper.
Spread mixture evenly into pie plate.
In a bowl, add the Bisquick, milk, and eggs; stir until well blended.
Pour batter over vegetable mixture.
Bake at 400 degrees, uncovered, for 30 minutes.
Sprinkle with remainder of cheese and bake 3-5 more minutes or until knife comes out clean.
Let stand 10 minutes before serving.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.