Today is Cinco de Mayo. It is barely a Mexican holiday. It is actually an American reason to party and drink. This Taco Pie is barely Mexican, but like Cinco de Mayo it is fun. Taco Pie travels well, so you can take this with you to a party or brunch. Or you can make it for dinner one night and eat it for lunch for the rest of the week. It is sooooo good. ¡Disfrute de su comida!
Servings: 8Time: Prep: 10 minutes; Cooking: 45 minutes; Rest:10
Hardware: A cutting board and knife, measuring cups & spoons, a skillet, wooden spoon, mixing bowl, foil
- 1 deep dish pie crust
- 1 pound ground beef
- 1 small onion (½ cup)
- 1 small bell pepper
- 1-10 ounce can Rotell tomatoes-drained
- 1 tablespoon pickled jalapeños
- 2 tablespoons taco seasoning
- 1 cup flour
- ½ cup milk
- 1 egg
- ½ tablespoon baking powder
- 1 cup corn chips
- 1 cup of shredded cheddar cheese
- taco sauce, shredded lettuce, chopped tomatoes, sour cream, chopped green onions
- Set the pie crust out to thaw. Pre-heat the oven to 350˚
- Dice the onion and bell pepper, the smaller the better. In the skillet, brown the beef, onion, and pepper over medium. Cook and crumble until the beef is no longer pink. (About 7 minutes) Drain. Mix in the drained Rotell, chopped jalapeños, and taco seasoning. Taste and adjust the salt.
- Mix the flour, milk, egg, and baking powder together in the bowl. The mixture will be thick. Mix this flour mixture into the meat.
- Sprinkle the corn chips in the bottom of the pie crust. Spread the meat mixture evenly over the chips.
- Cover the edges of the crust with foil. Bake the pie for 25 minutes. Remove the foil and top with cheese. Bake for 10 minutes more or until the cheese melts and the edge of the crust is brown.
- Allow the pie to rest for 10 minutes before serving.
- Offer your guests taco sauce, shredded lettuce, chopped tomatoes, sour cream, and chopped green onions.