Taco Pie and Spanish Rice

Growing up, we ate tacos at least once a week. They were cheap and very easy for my hardworking mom to make. Now that I am the mom, we also eat tacos once a week. They are great when you have picky eaters because they can customize their meal to their tastes.  I came across this recipe many years ago, and it is a great change of pace from the standard tacos. One of the best parts of this recipe is how wonderful it reheats! Yummy! I am also including a new recipe that I have been working on perfecting- Spanish rice. I think that I have it just right!

Taco Pie
1 lb. ground beef
1 small onion, diced
1 pkg Fajita seasoning- you will only use 2 Tbsp.
1 diced green chilies
1 cup milk
2 eggs
1 cup biscuit baking mix
1 cup grated cheddar cheese
Toppings: Sour cream, chopped fresh cilantro, diced tomato, salsa

Cook beef and onion, drain off the fat. Stir in the fajita seasoning. Spread into a 10 inch pie plate that has been sprayed with cooking spray. Sprinkle with the green chilies. In a mixing bowl, combine biscuit mix, eggs and milk until smooth. Pour over beef in pie pan. Bake in 400° oven for 35 minutes. Remove and sprinkle with the cheddar cheese. Return to the oven for 8-10 minutes or until the cheese is melted. Serve with desired toppings.

Spanish Rice
1 cup rice
2 Tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
 1 - 16 oz. can stewed tomatoes
1/2 tsp black pepper
1 tsp. salt
1 1/2 cups water
Fry rice in butter until browned. Add onion and garlic and saute for 1-2  minutes. Add remaining ingredients, cover and simmer for approximately 25 minutes or until the rice is tender and the liquid is absorbed.