TACO CHILI PIE

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Taco Chili Pie image

This zesty pie combines ground beef, stewed tomatoes, kidney and pinto beans with zippy seasonings, all tucked into a flaky golden crust. It's a great dish to take to a potluck-it slices so nicely, you can easily dish it up for a crowd. -Liza Taylor Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 17

1 pound ground beef
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups torn fresh spinach
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
2 tablespoons taco seasoning
1 tablespoon sugar
1 tablespoon molasses
CRUST:
4-1/2 cups all-purpose flour
4 teaspoons sugar
2 teaspoons salt
2 cups cold butter
12 to 14 tablespoons cold water

Steps:

  • In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes., Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes., Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 400° for 20 minutes. Reduce heat to 375°; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting.

Nutrition Facts :

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