Ingredients

The following ingredients have 8 Servings
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 cups frozen southwest-style diced potatoes with sausage, red and green bell peppers, corn, black beans and onions OR frozen diced potatoes with sausage, red and green bell peppers and onions (from 18-oz bag)
  • 1 package (8 oz) shredded Mexican cheese blend (2 cups)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 6 eggs
  • 1/2 cup milk
  • 1/2 teaspoon seasoned salt
  • Dash red pepper sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 cup sour cream
  • 1 cup Old El Paso™ salsa
  • Additional fresh cilantro, if desired

Instruction

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • Place frozen potato mixture in crust-lined pie plate. Top with cheese; sprinkle evenly with chiles.
  • In large bowl, beat eggs, milk, salt and pepper sauce with whisk. Carefully pour egg mixture over cheese. Sprinkle with chopped cilantro. Cover edges of crust with strips of foil to prevent excessive browning.
  • Bake 20 minutes. Remove foil from crust. Bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into wedges. Serve with dollop of sour cream; drizzle with salsa. Garnish each serving with additional cilantro.