4 lb. ground beef, cooked and drained
1 lb. onions, chopped
5 oz. (1/2 c.) taco seasoning mix
1 lb. (1 c.) canned green chopped chiles, Med.
5 c. whole milk
2 1/3 c. whole eggs (fresh or frozen)
3 c. General Mills Bisquick mix
1 lb. 8 oz. (6 c.) Monterey Jack or Cheddar cheese, shredded
3 lb. fresh tomatoes, chopped

Substitute 2 oz. hot chili or jalapeno peppers for 2 oz. of medium-hot chiles for a spicier flavor.

Brown ground beef and onion in frying pan over low heat, stirring frequently. Drain. Place beef mixture, taco seasoning mix and chiles in bowl. Mix using a rubber spatula until blended. Spread total amount of beef mixture in the bottom of a 16x24 inch (inside measurements) greased sheet pan evenly. Set aside.

Pour total amount of milk and eggs in mixing bowl. Add total amount of Bisquick to bowl. Mix using a wire whip attachment on low speed until blended, approximately 30 seconds. Stop mixer. Scrape bowl. Mix on high speed for 2 minutes. Pour milk mixture over beef mixture evenly.

Bake in standard oven at 400 degrees in sheet pan for 35-40 minutes or 400 degrees in layer pans for 30 to 35 minutes.

Bake in convection oven at 350 degrees in sheet pan for 25 to 30 minutes or 350 degrees in layer pans for 20 to 25 minutes.

To finish: Layer tomatoes over pie. Sprinkle cheese over pie to cover. Bake until cheese is melted and golden brown. Serve with shredded lettuce and sour cream. Yield: 1 (16x24 inch) sheet pan; 36 (2 3/4 x 4 inch) servings. Four (9 inch) pies, 5 servings per pie.

NOTE: Recipe can be prepared to this point up to 24 hours in advance. Wrap tightly in foil or plastic wrap and refrigerate until ready to use.