Mini Taco Quiches

 

These individual Mini Taco Quiches make a 

great main dish, appetizer, or for a breakfast or brunch

These Mini Taco Quiches were made by Kelly and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Mini Taco Quiches

Ingredients:

1. 4 Flour Tortillas
2. 1/2 pound lean ground beef (hamburger)
3. 1/2 cup chopped onions
4. 1 clove garlic, minced
5. 1/2 (3-ounce) can chopped chile peppers (optional)
6. 1/2 teaspoon chili powder*
7. 1/4 teaspoon salt
8. 1/4 teaspoon oregano
9. 1/8 teaspoon ground cumin
10. 1 cup shredded cheddar cheese or Monterey jack cheese
11. 4 eggs, beaten
12. 1 cup sour cream
13. Toppings (see below)

* I like to use ground red chipotle powder.

Topping Suggestions:

• Chopped tomato
• Shredded lettuce
• Sour Cream
• Sliced black olives
• Hot Sauce or Salsa

Directions For One Pan Taco Quiche:

1. Preheat oven to 350 degrees F. Grease a Quiche Dish. Line the quiche dish with the flour tortillas, tearing to fit and slightly over laying them. NOTE: Only use one (1) layer of tortillas in the quiche dish. For individual quiches see directions below.
2. In a large frying pan over medium-high heat, sauté the ground beef and onions until the beef is cooked; remove from heat and drain of any excess fat and discard. Add garlic, chile peppers, chili powder, salt, oregano, and cumin; stirring to combine the ingredients. Spoon the ground beef mixture into the tortilla-lined quiche pan.
3. Spoon the shredded cheese over the meat mixture.
4. In a small bowl, beat the eggs well. Blend in the sour cream. Pour egg mixture on top of the cheese in the quiche pan.
5. Baked approximately 45 to 50 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set. 

Directions for Individual Mini Taco Quiches:

1. Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups.
2. Fill each tortilla filled muffin cup with 1/4 cup meat mixture Spoon 2 tbps the shredded cheese over the meat mixture.
3. In a small bowl, beat the eggs well. Blend in the sour cream. Pour 1/4 cup egg mixture on top of the cheese in the quiche pan.
4. Baked approximately 30 to 45 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set.

 Mini Taco Quiches

Onion Bread

Prepared by Debbie

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons shortening
• 1 tablespoon minced onions
• 1/2 teaspoon dried oregano
• 3 1/2 cups bread flour
• 2 tablespoons butter, melted (or olive oil)
• 1/2 onion, sliced

Directions:

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Stir dough to deflate and place it into a lightly greased 8x8 baking pan (You can use a regular 9x5 loaf pan). Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Banana Coconut Nut Muffins

Prepared by Jen

Recipe coming soon

St. Patrick's Day Reuben Hash

Prepared by Rosanne.
Recipe courtesy of The Rachael Ray Show.








Ingredients:
* 1 pound baby white potatoes such as Yukon gold, quartered
* 1 tablespoon butter, plus additional for the toast
* 1 tablespoon extra virgin olive oil (EVOO)
* 1 pound corned beef left over from dinner or thinly sliced from the deli counter, cut or torn into bite-size pieces
* 1 medium onion, chopped
* 1 pack (about a pound) sauerkraut, drained, rinsed and squeezed dry
* 1/4 cup spicy brown mustard (eyeball it)
* 1 cup Guinness beer (eyeball it)
* Salt and freshly ground black pepper
* 2 cups shredded Swiss cheese
* 4 eggs
* 4 slices rye bread, toasted and buttered

Preparation:
Place the potatoes into a large pot and fill it with cold water. Place the pot over high heat and bring to a bubble. Turn the heat down to medium to cook the potatoes until tender but not falling apart, about 10 minutes. Once the potatoes are cooked, drain them and place them back into the pot they were cooked in to dry out for a few minutes.

Place a large, cast iron pan over medium-high heat with 1 tablespoon of butter and 1 turn of the pan of EVOO, about 1 tablespoon. Add the potatoes to the pan and cook them until they start to get golden brown, 4-5 minutes.

Add the corned beef and chopped onion into the pan along with the chopped onion. Cook until the onions are tender, another 3-4 minutes. Stir in the sauerkraut, mustard and Guinness into the pan and cook to heat through, about 2 minutes. Season everything with salt and freshly ground black pepper. Sprinkle the cheese evenly over everything and cover the pan with aluminum foil to melt.

While the cheese is melting, place a medium skillet over medium heat with the remaining tablespoon of butter. Cook the eggs however you or your guests like them (I love mine fried!). When the eggs are finished, remove the foil from the pan and dish the eggs over the pan. Cut the buttered toasts in half and line them up around the pan and let everyone have at it!

Category: Irish Night, Carol's Place March 2008