1 (9 inch) frozen deep dish pastry shell
2 avocados, peeled and mashed
1 garlic clove, minced
3 tbsp. lemon juice
1 tomato, seeded and chopped
1 (4 oz.) can chopped chilies
1/4 tsp. hot pepper sauce
8 oz. lean ground beef
1/4 c. chopped onion
1 1/2 tbsp. taco seasoning
1 1/2 c. shredded Cheddar cheese (6 oz.)
3 eggs slightly beaten
1 1/2 c. half and half
1/2 tsp. salt
1/8 tsp. pepper
Garnish: shredded lettuce, corn chips and chopped tomato

Preheat oven to 400 degrees. Let frozen pastry shells thaw at room temperature 10 minutes. Do not prick shell. In a small bowl mix avocados, garlic and lemon juice. Stir in 1 chopped tomato, 1 tablespoon chilies and hot pepper sauce. Cover and refrigerate. Bake pastry shell 7 minutes. Remove and set aside. Reduce oven to 375 degrees. In skillet combine ground beef, onion, remaining chilies and taco seasonings. Cook until beef is brown and onion is tender. Drain beef, layer cheese and then beef in pastry shell. In a bowl combine eggs, half and half, salt and pepper. Beat with a fork well but not frothy. Pour egg mixture over ground beef. Bake 45 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes. Garnish with lettuce, tomato and avocado and chips. Serves 6.