1 (10") flat refrigerated pie crust
6 eggs, beaten
1 green bell pepper, chopped
1 medium onion, hcopped
1/4 tsp. Lawry's garlic powder with parsley
1 Tbs. vegetable oil
3/4 lb. ground beef
1.25 oz. pkg. Lawry's taco spices and seasonings mix
8 oz. can tomato sauce
1 cup (4 oz.) grated cheddar cheese
1/2 cup milk
Press pie crust into 10" pie plate. Brush inside of pie crust with small amount of beaten eggs. Set remaining eggs aside; keep refrigerated. Bake pie crust, uncovered, in 425F oven for 5 minutes.
Remove pie crust. Reduce oven
temperature to 350.
In medium skillet, saute bell pepper, onion and garlic powder with parsley in oil until crisp-tender. Remove and set aside. In same skillet, brown ground beef until crumbly; drain fat. Add taco mix and tomato sauce; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15-20 minutes. Stir in sauteed vegetables.
In medium bowl, combine remaining eggs, 3/4 cup cheese and milk; stir in meat-vegetable mixture. Pour mixture into pie crust. Bake, uncovered, for 40 minutes at 350. Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving.