Haier RTC1700SS User Manual - Page 28

RTC1700SS Manual 10/2/03 4:06 PM Page 29 English MEXICAN TACO PIE 1 package (8 ounces) refrigerator biscuits 1 pound lean ground beef, turkey, or chicken 1 envelope (1.25 ounces) taco seasoning or sloppy Joe mix 1 can (6 ounces) tomato paste 1 1/2 cups water 3 ounces each grated cheddar and Monterey Jack cheeses Chopped tomato, shredded lettuce, chopped onion, sour cream and guacamole Place the biscuits into a 9 or 10-inch pie plate, pressing together to form a crust. In a 10-inch fry pan, brown the meat. Drain fat. Add the seasoning package, tomato paste, and water. Stir well to combine. Simmer for 10 minutes. Spoon the meat mixture over the biscuits in the pie plate. Top with the grated cheeses. Place the pie on the rack in lowest rack position facing up. Set the oven to 400˚F. Bake for 25-30 minutes or until the cheese is melted and the edge of the crust browns. Remove the pie from the oven. Top it with chopped tomatoes, shredded lettuce, chopped onion, and dollops of sour cream, and guacamole, if desired. CHEESY RICE AND VEGETABLE MEDLEY 1 bag (16 ounces) frozen cauliflower, broccoli and carrot medley, thawed 1 package (10 ounces) fresh mushroom slices 1 can (10.75 ounces) cheddar cheese soup 1 can (14 ounces) chicken broth 1 1/2 cups water 1 teaspoon each garlic and onion powder 1 cup raw rice Combine all the ingredients in a greased 13" x 9" x 2" baking pan or a 2-quart casserole dish. Cover tightly with foil or casserole dish. Place the casserole on the rack in lowest position facing up. Set the oven to 425˚F and bake for 50-60 minutes or until the rice is tender and has absorbed all the liquid. Makes 12 servings Make 6-8 servings 27