Haier RTC1700SS User Manual download pdf (Page 28)

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 10-inch pie

plate, pressing together to form a crust.

In a 10-inch fry pan, brown the meat.

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 25-30

minutes or until the cheese is melted and

the edge of the crust browns. Remove

the pie from the oven. Top it with

chopped tomatoes, shredded lettuce,

chopped onion, and dollops of sour

cream, and guacamole, if desired.

Make 6-8 servings

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

2-quart casserole dish. Cover tightly

with foil or casserole dish. Place the

casserole on the rack in lowest position

facing up. Set the oven to 425˚F and

bake for 50-60 minutes or until the rice

is tender and has absorbed all the

liquid.

Makes 12 servings

English

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RTC1700SS Manual 10/2/03 4:06 PM Page 29

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