A simple, crustless meat and cheese dish that makes a wonderful main dish supper.
In a small bowl, stir together all of the ingredients (chili powder, paprika, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne.) Set aside.
Preheat the oven to 350 degrees F and grease a 9-inch glass or ceramic deep dish pie pan.
Brown the ground beef in a large skillet over medium heat until no longer pink about 7 minutes, breaking up any clumps with a wooden spoon. Add the taco seasoning and stir until combined. Spread the beef mixture in the greased pie pan.
In a large bowl, combine the eggs, cream, and garlic. Pour slowly over the beef mixture in the pan.
Sprinkle with the cheese and bake for 30 minutes or until the center is set and the cheese is browned. Remove from the oven and let sit for 5 minutes before serving.
Store leftovers in the refrigerator for up to 4 days.
Carolyn includes 1/2 teaspoon of salt and 1/4 teaspoon of pepper in the pie itself, added to the eggs, cream and garlic. I found the pie adequately seasoned without that salt and pepper (there's plenty of salt and pepper in the taco seasoning), so I left out this additional helping.
Paprika comes in mild, smoked (Spanish style, known as pimenton), or hot. (I used a combination of smoked and hot.)
Use 1/4 teaspoon of cayenne if you prefer a milder seasoning, or 1/2 teaspoon for a bolder one. (I used 1/2 teaspoon.)
Some people find the taco seasoning too salty. If you're inclined to that view, use 1 teaspoon of salt, instead of 1 tablespoon.
The taco seasoning makes more than is required for the Taco Pie. Save the rest for another batch of Taco Pie(s) or other uses.
When browning the meat, if there's more than a tablespoon or 2 of liquid, drain it off. Don't throw it down the sink, dispose of it using this handy method.