Monday, January 28, 2013

Taco Pie

The beauty of this taco pie is it makes 2.  So depending upon the size of your family, you can freeze one or share one!

Brown 1 lb. of ground beef and add taco seasoning.  I have a secret.  I don't drain the meat when I make tacos or spaghetti.  I buy the lean meat so I figure a little fat only adds flavor.  Get over it.

Add refried beans and heat just until combined. Then spread into the bottom of 2 frozen pie shells.  You could make your own crust or use the refrigerated kind, I guess.  But the frozen ones come in a disposable pie tin which means fewer dishes.  'Nough said.

Then, layer black beans and cheese on the bean/meat mixture.

Add crushed tortilla chips on top. I like to use the highly technical method of smashing the chips in the bag.

Bake for 25 minutes at 350 degrees.

Add some taco sauce, lettuce, tomato, sour cream or your fixins' of choice.

1 lb. ground beef
1 can of black beans
1 can of refried beans
2 frozen pie shells
1 cup of crushed tortilla chips or taco shells
taco seasoning
1 1/2 of shredded cheese (your choice, but I used reduced fat cheddar)
taco fixins' of your choice (lettuce, tomato, taco sauce, sour cream, etc.)

Brown the ground beef.  Add taco seasoning and refried beans until combined.  Spread evenly into 2 pie shells.  Add a layer of black beans (1/2 of a can for each pie). Then a layer of cheese (3/4 cup on each pie). Lastly a layer of crushed chips.
Bake for 25 minutes on 350 degrees.  Broil to brown the chips the last 2 minutes.

If you plan to freeze one, freeze uncooked.


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