1 lb. lean ground beef
1 med. onion
2 tbsp. flour
1 can mild enchilada sauce
1 sm. can chopped chilies
4 c. sharp cheddar cheese
8 eggs, beaten
Salt to taste
2 (9 x 5/8 inch) Mrs. Smith's pie shell

Saute onion in small amount of butter; add ground meat and brown using medium heat; add 2 tablespoons flour and stir. Next add enchilada sauce and green chiles and continue to cook on low heat for additional 10-15 minutes.

Put a cup of cheese in each cooled pie shell then cover with 2 beaten eggs (total 4 for 2 pies). Add half the meat mixture to each pie shell and top with balance of cheese. Beat 4 more eggs and pour over top of the whole pieces.

Bake 40 minutes in preheated 350 degree oven. Serve with jalapeno jelly and big green salad. Serves 8-12.

NOTE: To precondition pie shell preheat oven to 400 degrees and place pie shells in oven for 15 minutes. Cool before filling.