Taco Pie is one of those meals that you can make several ways: in an actual pie crust, as a dip (without the pie crust) or in individual won ton wrappers pressed into a mini muffin tin! For this preparation we’ll be using store bought, frozen pie crust. Whatever your preference…it’s going to be a meal that everyone will love!
What You Need:
1 frozen deep dish pie crust
1 can vegetarian refried beans (or black beans)
1/2 cup frozen corn (thawed)
1 lb. ground beef
1 bottle of your favorite taco seasoning (my favorite is Taco Bell’s)
1 cup shredded cheese (I use the a fiesta blend- it has a nice bite to it, but you can use any variation of cheddar)
2 cups shredded lettuce
1 vine ripe tomato (diced small)
Bag of tortilla strips (or chips crumbled with your hand)
and…don’t forget your favorite hot sauce!
This is going to be so easy!
Prepare the taco meat as instructed on the taco seasoning packet. Make sure to drain it when it is done. Next, poke holes all over in the bottom of the pie crust with a fork, preheat your oven to the specifications on the pie crust package, then pre-bake it for about 5-6 minutes and take out of the oven. First, put the beans on the bottom of the crust (don’t spread it around too much or you will break the crust), next the corn, then seasoned ground beef. Bake until the pie crust starts to get a little golden.
Take out of the oven, top with your shredded cheese, put the pie on a cookie sheet and put back in the oven until the cheese is melted and the pie crust is done. It should be a nice golden brown.
When it comes out of the oven let it rest a few minutes while you cut up your veggies. Cut a piece of the pie and put it on a plate. Top with shredded lettuce, tomatoes, a dollop of sour cream, the tortilla strips and (optional) a drizzle of hot sauce. Serve.
The pie crust is so nice because it cuts through the spiciness of the ground beef and the hot sauce with just a hint of sweet.
It is SO yummy!