Ingredients
1 2/3
cups Original Bisquick™ mix
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1/3
cup milk
8
eggs, slightly beaten
3
cups milk
1/2
cup chopped drained roasted red bell peppers (from 7-oz jar)
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1
cup shredded Mexican 4-cheese blend (4 oz)
Preparation
Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Cool 30 minutes.
Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended. Pour over cooled crust.
Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting.
