• 8servings
  • 140minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 2/3 cups Original Bisquick® mix

  2. 1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)

  3. 1/3 cup milk

  4. 8 eggs, slightly beaten

  5. 3 cups milk

  6. 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)

  7. 1 can (4 1/2 oz) Old El Paso® chopped green chiles, drained

  8. 1 cup shredded Mexican 4-cheese blend (4 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Cool 30 minutes.

  2. Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended. Pour over cooled crust.

  3. Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting.


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