Beef Fajita Pie

So glad it is a bit cooler today, because my menu was an experiment with another "Multiply Meals" casserole. This is a keeper, especially if you have a fondness for Mexican food. It could be a bit pricey if you don't have access to pre-marinated fajita meat at cheaper prices like I do. You can prep the meat yourself and save some money, or you can pay more for the convenience.

The casserole is meaty and cheesey and oh so good. You can vary the heat by adjusting the amount of pepper and salsa. I added a sheet of Joseph's Lavash bread as the base, but it would work just as well without, I think.

Beef Fajita Pie

2- 2 1/2 pounds beef fajita meat, marinated
1 sheet Joseph's Lavash Bread, optional
8 ounces cream cheese
2 eggs
3 cups cheddar cheese, divided
diced onions and bell peppers to taste
salsa and jalapeno pepper

Brown meat in a cast iron skillet. While that is browning, mix the cream cheese, eggs and 2 cups of cheddar. Place a sheet of Lavash bread in the base of a casserole dish. Spoon the cheese mixture over the bread. Bake at 325 until set, but not browned. (about 15 minutes in my oven) Remove from the oven and top with a layer of peppers and onions. Top those with beef. Return to oven for 25 minutes, adding the remaining cheese during the last five minutes of cooking time. Top with pickled jalapeno slices and salsa to taste. Serve with a wedge of iceberg lettuce on the side.

This is the recipe for one meal. To make this dish a Multiply Meals recipe, simply triple the amounts and divide the ingredients among three casserole dishes.