Ingredients:
2 cups leftover Mexican rice
2 cups beans, cooked
1/2 cup corn, cooked
1 -2 tablespoon taco seasoning mix
2/3 cup shredded cheese, Mexican ( such as chihuahua or queso blanco)
1/2 cup onions
1 garlic cloves, minced
1 1/4 cups milk
3/4 cup Bisquick baking mix, substitute
3 eggs
cheese
green onions
red pepper flakes
Directions:
*NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar.
Preheat oven to 400 F.
Lightly grease a 10 inch cast iron skillet.
In large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. Set aside.
In saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture.
Spread bean/rice mixture into the prepared pie plate.
Sprinkle with cheese.
Beat the milk, Bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer.
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.
Garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.