Mexican Quiche


Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Servings: 12

Recipe from: Jill Vander Veen, farmer from O’Brien County


3 pounds ground beef
1 large yellow onion, diced
1 or 2 envelopes taco seasoning
Salt and pepper
3 cups shredded Cheddar cheese
1½ cups Monterey Jack cheese
2 cans (4 ounces each) chopped green chilies
8 eggs
2 cups milk
¾ cup all-purpose flour
Shredded lettuce, chopped tomato and hot sauce for serving


Preheat the oven to 350°F. In a large skillet, sauté the ground beef and onion with the taco seasoning, salt and pepper. Drain the meat mixture before adding seasonings. Spread the beef mixture in the bottom of a 
9x13 baking dish, then sprinkle with the cheeses and chilies. In a bowl beat the eggs, milk and flour together, then pour over the beef and cheese layers. Bake until top is browned and eggs are set, 1 to 1½ hours. Let stand 5 minutes before cutting into squares and serving with lettuce, tomato and hot sauce.

Nutrition: Per Serving: 577 Calories, 
40g Total Fat, 269mg Cholesterol, 864mg Sodium, 14g Carbohydrate, 0.4g Fiber, 37g Protein

Photo & Recipe credit to the Iowa Food & Family Project.