Improbable Vegetarian Mexican Pie - cooking recipe

Ingredients

2 cups leftover Mexican rice (see Mexican Rice)
2 cups beans, cooked (see Spanish Cristianos Y Moros ( Beans and Rice Sidedish))
1/2 cup corn, cooked
1 -2 tablespoon taco seasoning mix (see Mexican Seasoning Mix II (Salt Free))
2/3 cup shredded cheese, Mexican (such as chihuahua or queso blanco)
1/2 cup onion
1 garlic clove, minced
1 1/4 cups milk
3/4 cup Bisquick baking mix, substitute (see Low Fat Bisquick Substitute)
3 eggs
Garnish
cheese
green onion
red pepper flakes

Preparation

*NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar.
Preheat oven to 400\u00b0F.
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.