Taco PiePosted: September 7, 2013
Sometimes you just need meals that are super easy to assemble to have on hand at a moment’s notice. This happened recently in my family, when my mom went in for hip replacement surgery. My little sister, who is running her own business and acting as my mom’s primary caregiver during her recovery, put me and my sisters on food duty. Because I find myself having limited time lately, I crafted some very simple meals that could be frozen and popped in the oven whenever she needed them. This rock awesome taco pie was one of them.
For the seasoning, I used a good old package of Old El Paso taco mix. Ok, Ok. I know. It’s no local and fantastic spice mix from Elaine Wilson’s food you can cook, but sometimes, you just need to use what is on hand for convenience. This is definitely one of those times.
I melted the cheese into the mix and made sure it was fully incorporated.
For 2 taco pie, you will need:
1 lb lean ground beef
1 jar of salsa
1 can of corn
1 can black beans
1 package of light cream cheese
3 large tortillas
1 cup of cheddar cheese, shredded
Dice onion and ground together with beef until fully cooked. Add taco seasoning and follow packages instructions. Once seasoning is fully incorporated, drain cans of corn and beans and add to beef. Add salsa to beef. Mix well. Add cream cheese and let melt for 2-3 mins in the beef mixture before mixing well to combine. To assemble the taco pie, line deep dish pie shell with tortilla. Add a layer of the beef mixture. Top with cheese. Repeat layers 3 times finishing with cheese. You can freeze the taco pie for up to 3-4 months. Or, if you want, pop it in the oven, covered, at 400 for 20 mins, then uncover for another 15. Serve with a side salad and enjoy, a lot!