Tex-Mex Cheesy Beef Quiche

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 4 Green onions
  • 1 can Tomatoes with green chilies

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Nutmeg
  • 1 Salt and fresh black pepper

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 2 cups Kraft mexican style taco shredded cheese
  • 1/4 cup Kraft philadelphia whipped cream cheese

• Liquids

  • 1/4 cup Water

Found on diethood.com

Description

Ingredients

• 1 refrigerated pie crust, room temperature
• 1-pound lean ground beef
• 4 green onions, thinly sliced, white parts only
• 1 can (10-ounces) Diced Tomatoes with Green Chilies
• salt and fresh black pepper, to taste
• 1/4 teaspoon chili powder
• 4 eggs
• 1/4 cup water
• 1/4 cup Kraft Philadelphia Whipped Cream Cheese
• 1/4 teaspoon nutmeg
• 2 cups Kraft Mexican Style Taco Shredded Cheese

Directions

• Preheat oven to 375.
• Lightly grease a 9-inch pie plate with cooking spray and line with pie crust; set aside.
• Place beef in a skillet and cook until browned; drain fat.
• Stir in green onions, canned tomatoes, salt, pepper, and chili powder; set aside.
• In a large mixing bowl whisk together eggs, water, cream cheese, and nutmeg; whisk until well combined.
• Spoon ground beef mixture into previously prepared pie crust.
• Pour egg mixture over beef and top with shredded cheese.
• Bake for 35 to 40 minutes, or until set.