Ingredients
RICE CRUST:2 cups beef broth1 cup uncooked long grain rice1 tablespoon butter1 teaspoon salt2 large eggs, beaten2 tablespoons diced pimientos, drainedFILLING:1 pound ground beef1 garlic clove, minced1 teaspoon ground cumin1/2 cup taco sauce1 large egg, beatenTOPPINGS:1 large avocado1 tablespoon chopped onion1 tablespoon taco sauce1/2 teaspoon lemon juice1 cup sour cream
Preparation
In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos.
Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes.
Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.
