Mexican Taco Quiche Recipe

Name: Mexican Taco Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs, beaten; 2 cups milk; 1 (8 ounce) jar chunky salsa; 1/2 green bell pepper, chopped; 1/2 onion, chopped; 1 (16 ounce) package shredded Mexican-style cheese blend; salt and black pepper to taste; 1 pound ground beef; 1 (1 ounce) packet taco seasoning mix; 1 (9 inch) unbaked deep dish pie crust

Servings: persons

5 eggs, beaten
2 cups milk
1 (8 ounce) jar chunky salsa
1/2 green bell pepper, chopped
1/2 onion, chopped
1 (16 ounce) package shredded Mexican-style cheese blend
salt and black pepper to taste
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (9 inch) unbaked deep dish pie crust

1
Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
2
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
3
Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 eggs, beaten, 2 cups milk, 1 (8 ounce) jar chunky salsa, 1/2 green bell pepper, chopped, and more.

Yes, Mexican Taco Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Taco Quiche

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