Fiesta Explosion Quiche
- 1 12 lbs lean ground beef
- 3 eggs or 34 cup egg, substitute
- 2 cups monterey jack cheese
- 1 12 cups salsa (your favorite)
- 12 cup diced onion
- 1 teaspoon cumin
- 12 teaspoon garlic powder
- 12 teaspoon onion powder
- 1 frozen deep dish pie shell
- Dinner Kit:.
- Combine onions and meat in a large freezer bag, knead to combine.
- Seal; squeeze out as much air as you can.
- In a large freezer bag combine remaining ingredients, minus the crust, smoosh around to combine.
- Seal; squeeze out as much air as possible.
- Lay the 2 bags in the pie shell, it will overlap, this is fine.
- Place these items into a large freezer bag, carefully.
- It will fit!
- Print the recipe or write the number on the bag.
- Seal and freeze.
- To cook: Preheat oven to 350 degrees.
- Thaw completely.
- The egg mixture will look a little funny but have no fear!
- It will come out great!
- shake it a bit to combine again.
- Brown meat and onions, drain.
- Remove from heat to cool just a bit.
- Combine the two mixtures and pour into the pie shell.
- Place on a cookie sheet and put into the oven.
- Bake for 25-30 minutes or until the quiche is set.
- Remove from oven let it cool and set.
lean ground beef, eggs, cheese, salsa, onion, cumin, garlic, onion powder, dish pie shell
Taken from www.food.com/recipe/fiesta-explosion-quiche-308105 (may not work)