AMAZING MEXICAN TACO PIE - CASSEROLE
Make and share this Amazing Mexican Taco Pie - Casserole recipe from Food.com.
Provided by aneunayme
Categories Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Brown ground beef with onions, garlic, cumin, salt and pepper.
- You can also add a ccan of Rotel or diced tomatoes with the meat for more color and flavor, but it is delicious with or without them.
- While meat is cooking, lightly spray 9x13 baking pan with non-stick spray.
- Crush plenty of corn chips and thoroughly cover the bottom of dish.
- Mix together the corn and your choice of 2 cans of the beans, drained (except the Ranch Style Texas beans if you use those) in a medium mixing bowl.
- Layer the bean mixture evenly over the corn chips.
- Layer the meat evenly over the beans.
- Add the cheese evenly on top of the meat.
- Place in oven about 20 minutes or until cheese is thoroughly melted.
- Serve with chips, salsa, and guacamole or spanish rice.
- Garnish with olives and sour cream if you like.
Nutrition Facts : Calories 420, Fat 22.5, SaturatedFat 9.8, Cholesterol 91.9, Sodium 284.1, Carbohydrate 23.4, Fiber 5.6, Sugar 1.7, Protein 31.3
MEXICAN DINNER AKA TACO PIE
I've been making this for my family for over 25 years, it came from the LLLI cookbook, Whole Foods for the Whole family. The original recipe calls for beans, I have never used them as I can't stand them, so I have included them as optional. This is a very kid friendly recipe, and easier for them to eat then hard shell tacos. It is NOT very spicy, if you like it spicy add more hot sauce, some green chilies, more cumin, etc. Pepper jack on top would also spice it up some more. The crust is very different, more bread or biscuit - like not at all like a regular pie crust. When you spoon it in the pan is will seem all gooey and you'll wonder how it works.
Provided by momaphet
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Pre-heat oven to 425 degrees. Grease and flour a 9" or 10" pie pan (not deep dish) or spray w/non stick cooking spray.
- Crust:.
- Combine the crust ingredients, stir until blended, batter will be lumpy.
- Pour into prepared pie dish. Spread batter thinly to within 1/4 inch of the rim - sometimes it likes to slide down, adding the filling will push it back up some.
- Filling:.
- Brown the beef and chopped onion together then drain.
- Stir in all the other ingredients, mix well then spoon into crust.
- Bake for 20-30 minutes.
- Let cool for few minutes, serve with your favorite toppings.
- Note: The original recipe called for buttermilk, or plain yougurt, or sour half and half, I misread it the first time I made it and used sour cream, it worked so it's what I had always used, but I finally tried it with buttermilk and it was great.
Nutrition Facts : Calories 399.4, Fat 29.8, SaturatedFat 9.9, Cholesterol 90.1, Sodium 737.7, Carbohydrate 15.1, Fiber 2.8, Sugar 4.9, Protein 19.4
MEXICAN TACO PIE
Steps:
- FOR PIE: 1. Preheat oven to 375 degrees F. Prepare pastry as directed, except stir in 1/2 cup crushed corn chips and, if desired, the crushed red pepper with the flour and salt. Roll out and line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. 2. In a 10-inch skillet cook beef, onion and garlic till meat is brown and onion is tender. Drain off fat. Stir in chili powder, salt and cumin. Stir in undrained tomatoes, chili peppers, cream cheese and kidney beans. Stir until cheese melts. Stir about 1 cup of the meat mixture into egg. Return all to skillet and mix well. Transfer filling to pie shell. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil and bake until crust is golden. Let stand 10 minutes. FOR GARNISH: 3. Top pie with lettuce, cheese, tomato, sour cream and 1/4 cup corn chips. 425 calories; 25g total fat; 74mg cholesterol; 406mg sodium; 29g carbohydrates; 4g fiber; 21g protein
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