Recipe
July 7, 2010
Mexican Salsa Pie Recipe
Step 1: Add meat to skillet; cook, stirring to break up any large pieces, until no longer pink.
Step 2: Mix meat into cooked vegetables along with salsa, paprika and oregano. Season to taste with salt and pepper. Set aside.
Topping
Step 1: You can microwave the squash for the topping to save time. Just wash and pierce the skin in several places. Place on plate and microwave on high power (7-8 minutes for a 1 lb. squash), turning once. Let stand for 5 minutes. Halve, then remove and discard seeds before mashing.
Step 2: In a bowl, beat together squash and eggs until smooth; stir in milk.
Step 3: In another bowl, stir together flour, baking powder and salt; stir into squash mixture just until blended.
Step 4: Spread topping over meat mixture; score with knife into wedges.
Step 5: Bake at 400°F for 20-25 minutes or until topping is puffed and firm to the touch yet still slightly moist at centre.
Directions
Yield:
Step 1: Add meat to skillet; cook, stirring to break up any large pieces, until no longer pink.
Step 2: Mix meat into cooked vegetables along with salsa, paprika and oregano. Season to taste with salt and pepper. Set aside.
Topping
Step 1: You can microwave the squash for the topping to save time. Just wash and pierce the skin in several places. Place on plate and microwave on high power (7-8 minutes for a 1 lb. squash), turning once. Let stand for 5 minutes. Halve, then remove and discard seeds before mashing.
Step 2: In a bowl, beat together squash and eggs until smooth; stir in milk.
Step 3: In another bowl, stir together flour, baking powder and salt; stir into squash mixture just until blended.
Step 4: Spread topping over meat mixture; score with knife into wedges.
Step 5: Bake at 400°F for 20-25 minutes or until topping is puffed and firm to the touch yet still slightly moist at centre.