RTC1700SS Manual 10/2/03 4:06 PM Page 29
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MEXICAN TACO PIE
1 package (8 ounces) refrigerator bis- cuits
1 pound lean ground beef, turkey, or chicken
1 envelope (1.25 ounces) taco seasoning or sloppy Joe mix
1 can (6 ounces) tomato paste
1 1/2 cups water
3 ounces each grated cheddar and Monterey Jack cheeses Chopped tomato, shredded lettuce,
chopped onion, sour cream and guacamole
Place the biscuits into a 9 or
Drain fat. Add the seasoning package, tomato paste, and water. Stir well to combine. Simmer for 10 minutes. Spoon the meat mixture over the biscuits in the pie plate. Top with the grated cheeses. Place the pie on the rack in lowest rack position facing up. Set
the oven to 400˚F. Bake for
CHEESY RICE AND VEGETABLE
MEDLEY
1 bag (16 ounces) frozen cauliflower, broccoli and carrot medley, thawed
1 package (10 ounces) fresh mushroom slices
1 can (10.75 ounces) cheddar cheese soup
1 can (14 ounces) chicken broth
1 1/2 cups water
1 teaspoon each garlic and onion powder
1 cup raw rice
Combine all the ingredients in a greased 13" x 9" x 2" baking pan or a
Makes 12 servings
Make
27