2 avocados, mashed
1 clove garlic, minced
3 T. fresh lemon juice
1 tomato, peeled, seeded and chopped
4 fresh green chiles, roasted and peeled, or 1 (4 oz.) can mild green chiles
1/4 tsp. hot pepper sauce
1/2 lb. ground beef
1/4 C. onion, chopped
1 to 2 T. taco seasoning mix or chili powder
3 eggs, slightly beaten
1 1/2 C. half-and-half
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 C. shredded Cheddar cheese

Preheat the oven to 375°F.

AVOCADO SALSA:In a small bowl, combine the avocados with garlic, lemon juice, tomato, half the chiles and pepper sauce.

Refrigerate until ready to use.

In a medium-size skillet, sauté the beef, onion, remaining chiles and seasoning for about 12 to 15 minutes or until the onion is soft and translucent. Drain and discard all excess fat.

In a small bowl, combine the eggs, half-and-half and seasonings.

Place the grated cheese in the pie plate, topped by the drained beef and then the egg mixture.

Bake for 35 to 40 minutes at 375°F or until set.

Serve in wedges topped with the avocado salsa.