My mother-in-law made taco pie for us over the holidays. I made it again last night, and have tweaked the original recipe a bit, taking into account the fact that I have some picky eaters.
This is a delicious and easy recipe that can be put together in less than 30 minutes. I made two pies, as leftovers are even tastier the next day. Don’t forget the homemade guacamole if possible- it makes the meal!
To make one pie, you will need:
+1 frozen pie crust shell
+1 1/2 cups of shredded Mexican blend cheese (cheddar will suffice)
+1 lb. ground beef
+1 package taco seasoning
+1 16 ounce jar of mild salsa. My crowd doesn’t like chunky salsa, which the original recipe calls for so I used regular Newman’s mild salsa.
+1 egg
+Crushed tortilla chips (I like the bite-size chips as they are easy to work with)
+OPTIONAL: 1 can chopped green chili peppers, Shredded lettuce to top pie with, sour cream
+RECOMMENDED: Homemade guacamole- easy to make just before serving. Mash two ripe avocados and season with lime juice and kosher salt.
To assemble the pie:
+Preheat your oven to 350 degrees
+Brown your meat in a fry pan and drain off the fat. Add taco seasoning mix and 1 cup of the salsa. Simmer 5-7 minutes. Stir in the egg.
+Sprinkle the frozen piecrust with 1/2 cup cheese. If you opt to use the chili peppers, add them on top of the cheese. Pour the ground beef mixture over this, and top with the remaining cup of cheese. Sprinkle several handfuls of tortilla chips on top until the pie is well covered.
+Bake for 20-25 minutes until cheese is bubbling. Garnish and serve!
Enjoy!
