Ingredients

1-1/4 lb. ground beef

1 cup finely crushed tortilla chips or corn chips

1 envelope onion soup mix (1/2 of a 2-oz. pkg.)

3/4 cup bottled taco sauce

2 eggs, lightly beaten (divided)

1 8.8-oz. pouch cooked Spanish-style rice (such as Uncle Ben’s Ready Rice)

1 cup of frozen yellow corn

1 can of black beans

1 14.5-oz. can diced tomatoes and green chiles, drained

1 cup shredded pepper jack cheese (4 oz.)

1 medium fresh Anaheim pepper, seeded and chopped (1/2 cup)

1 Jalapeño pepper, no seeds, chopped

1/4 cup chopped fresh cilantro

Extra Tortilla or corn chips, sliced jalapeño pepper*, and/or fresh cilantro sprigs for top decor if desired.

Preparation

  1. Preheat oven to 350 degrees F. Combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and 1/2 tsp. black pepper, 1 tsp. garlic powder, 1 chopped jalapeño. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate.

  2. Heat rice according to package directions. In a large bowl combine rice, corn, black beans, tomatoes, cheese, Anaheim pepper, cilantro, remaining 1/4 cup taco sauce, and remaining egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil.

  3. Bake for 40 minutes. Remove foil and bake 20 minutes more or until an instant-read thermometer registers 160 degrees F. Let cool 15 minutes. Top with chips, jalapeño, and cilantro. Makes 6 servings with room for a little leftovers.

*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting, because the peppers contain oil that may burn skin and eyes. A helpful tool is to wash hands with a little toothpaste, then with soap.