I am a working mom. My readers probabally know that. I cook dinner almost everynight. ALMOST...let's face it, some days Little Ceaser's pizza is a life saver. I have always cooked dinner in the span of Toma nd I dating and through our marriage. I learned to cook from my mother and grandmothers. I watch Food Network. I love to cook. Now, you may be wondering where I am going with this. I thought I might share some of my "Workin/Busy Mom" recipes that have gotten the husband and children seal of approval. This isn't a rant about the Working Mom vs. Non-working Mom debate. Nope. Many SAHM are completely swampped. They are just as busy. Three of my favorite SAHM home-school moms are some of my favorite people to do recipe swap meets with. (Oh look, a hanging preposition!). Anyhow, so I have decided to share some of the yummy time savers I have concocted or come across. Today's recipe was a tweak on a recipe I use for Sunday breakfast and didn't have all the ingredients for. Enjoy!
Taco Egg Pie
3 corn tortillas
4 eggs (or 1c egg substitute)
¼ c sour cream
¼ c Spicy (salsa) Ranch salad dressing
¼ tsp cumin
1 tsp Johnny’s Garlic Bread seasoning
2 ½ c. co-jack cheese, shredded (divided)
Preheat oven to 350°F. Grease a 9 in. pie plate. Cut 2 of the tortilla in half. Place the whole corn tortilla in the center of the pie plate. Use the 4-half tortillas to complete the edging and creation of the bottom crust of the pie. Cover the tortillas with 2 c of the cheese. In a small mixing bowl, combine the eggs, sour cream, ranch, cumin, and Johnny’s Garlic Bread seasoning. Mix until well blended. Pour over the cheese in the pie plate. Top with the remaining ½ c of cheese. Bake at 350°F for 50 min, or until eggs are set. Let cool 5 minutes before cutting. Serve with the fixings of your liking.
