Mexican Mini Veggie Pies Recipe 475

IMPROBABLE VEGETARIAN MEXICAN PIE

Steps:

• *NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar.
• Preheat oven to 400°F.
• Lightly grease a 10 inch cast iron skillet.
• In large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. Set aside.
• In saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture.
• Spread bean/rice mixture into the prepared pie plate.
• Sprinkle with cheese.
• Beat the milk, Bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer.
• Pour into pie plate. Bake until golden brown and knife inserted into center of pie comes out clean, about 25-30 minutes. Allow to stand 5 minutes before cutting.
• Garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.

MINI VEGETARIAN POT PIES

Steps:

• Preheat oven to 375.
• Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain.
• While the beans are cooking, saute the onions in butter, until almost clear, add garlic and saute a bit longer. Mix in flour and spices and stir vigorously until all flour is mixed inches.
• While still stirring vigorously slowly add half and half and broth. Bring the mixture to a boil, stirring occasionally.
• While the broth is cooking begin rolling out the biscuits until they are thin circles approx 7 inches in diameter. When the mixture starts to boil add the veggies and mushrooms, stirring until they've all been coated.
• Place the rolled out biscuits in a muffin tin letting the edges hang over. Put a generous scoop of veggie mixture in the center of the biscuit. Then either fold over the overhang or bring the edges up and pinch together in the center to make a "flower.".
• Bake until golden brown approx 15 minutes.