Yum, yum, yum! This is just wonderful! I substituted butter for the shortening, and pinto beans instead of kidney, and added more spices than called for; but I just loved the result. The crust is a tender, puffy biscuit, and the filling is like a rich, smokey burrito. I topped with queso fresco cheese, green onions, and sour cream. Loved it, and will definitely make again! Well worth the calories, I can diet tomorrow!
I made a low carb and vegan version of this that is much lower in calories. What I love about this recipe, is that it was so easy to modify without hoping everything would turn out good. To start with - I eliminated the crust and replaced with with a low-carb tortilla from "La Tortilla Smart & Delicious" at the bottom of a pie dish. By replacing the pie crust with a low carb torilla, you only have (for the whole crust) 90 Calories, 3 grams fat, 6 net carbs and 13 grams of Fiber!! Which means if you divide this pie by 4 servings/people, that means each person gets 22.5 calories each!!!!!! NICE! Substituted the meat with Lightlife Veggie protein crumbles which have 14 grams of protein and ZERO GRAMS of FAT! I left the rest of the spice and beans as directed and topped this pie with: Fresh salsa from the produce section, a sprinkle of vegan cheddar cheese and romaine lettuce (because Romaine has more nutrients, regular lettuce has no nutrional value) Original recipe was 650 calories with 455 calories from FAT! :-O My modifications I was able to DRASTICALLY REDUCE: calories, fat, and carbs. So, now I can enjoy a pie like this and put off heart-bypass surgery for another 10 years!
We loved this! Made as posted except when I went into my cabinet I discovered that I hadn't any kidney nor black beans so used garbanzo which looked unique-lol- but tasted great. The three of us ate the whole thing. Thank you momaphet for sharing.
Delicious! We really loved this quick and easy taco pie. The crust was flaky and tender and complimented the filling. I used buttermilk for the crust, and added a 4 oz. can of diced green chilies and a 15 1/2 oz. can of kidney beans for the filling. I topped the pie with shredded lettuce, 4-cheese Mexican cheese, sour cream, green onions, and salsa fresca. Thank you for sharing this wonderful recipe. **Made for 2015 Culinary Quest (Tex-Mex) for Munching Minions.
Yummy! This is a great meal for dinner. We all enjoyed, even my picky eaters ate this!!!This is a KEEPER! Made for PRMR!!!!
Loved the crust. I made no changes to the recipe. Delicious, we all loved it.