Beef Enchilada Pie
1 pound ground beef
1 cup chopped onion
2 cloves garlic, finely chopped
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces enchilada sauce
2/3 cup tortilla chips, finely crushed
2 cups shredded cheddar cheese
1 1/4 cups milk
3 eggs
3/4 cup Bisquick baking mix
Sour cream, optional
Preheat oven to 400 degrees. Grease 10 inch pie plate. In skillet, brown beef and
onions, drain. Stir in garlic, chili powder, oregano, salt, pepper and 1/2 cup enchilada
sauce. Sprinkle crushed tortilla chips evenly in the pie plate. Top with 1-1/2 cups
cheese. Spread with meat mixture. In blender, place milk, eggs and Bisquick. Cover.
Process on high for 15 seconds, or until smooth. Pour into pie plate. Bake for 25
to 30 minutes, until knife comes out clean. Spread remaining enchilada sauce over
top. Sprinkle with remaining cheese. Bake for 3 to 5 minutes, until cheese is melted.
Cool for 10 minutes before serving. Top with sour cream if desired.