Ingredients Jump to Instructions ↓

  1. 2 cups beef broth

  2. 1 cup uncooked long grain rice

  3. 1 tablespoon butter

  4. 1 teaspoon salt

  5. 2 eggs, beaten

  6. 2 tablespoons diced pimientos, drained FILLING:

  7. 1 pound ground beef

  8. 1 garlic clove, minced

  9. 1 teaspoon ground cumin

  10. 1/2 cup taco sauce

  11. 1 egg, beaten GUACAMOLE:

  12. 1 large avocado

  13. 1 tablespoon chopped onion

  14. 1 tablespoon taco sauce

  15. 1/2 teaspoon lemon juice

  16. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake for 5 minutes more. Yield: 6 servings.


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