Prep 15 mins
Cook 25 mins
A Pampered Chef recipe with an easy cornmeal crust.
Make and share this Southwest Taco Pie recipe from Food.com.
- 1⁄4 cup cornmeal, plus
- 1 tablespoon cornmeal, divided
- 3⁄4 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup milk
- 1 tablespoon vegetable oil
- 1 lb lean ground beef
- 1 cup chunky salsa
- 1 cup colby-monterey jack cheese, shredded
- 1 cup lettuce, shredded
- 1⁄2 cup tomatoes, chopped
- 1⁄4 cup sliced olive
- sour cream (to garnish)
- Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray.
- Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate.
- For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball.
- On a lightly floured surface roll out dough to a 10 inch circle.
- Place in prepared pie plate; shape edge to form rim.
- For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa.
- Spoon beef mixture into pie crust; sprinkle with cheese.
- Bake 12-15 minutes or until crust is golden brown and cheese is melted.
- Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.
This was quick and easy to make. I added a bit of chili powder to the cornbread mixture for a little more flavor to the crust. I also used shredded Mexican blend cheese instead of colby-jack. This makes a very delicious meal that can be suited to individual tastes. Thanks for posting this recipe, QueenJellyBean!
This was rather good. Made as the recipe states, it was greatly enjoyed by myself, my hubby and our two children, ages 9 & 5. Plus, it is one of those basic recipes that can be easily altered to suit an individual's taste. Good one to keep on hand.
This is a wonderfully easy to make crust that has great texture. I didn't have any milk so I used water, and it was still great to work with. In place of the beef I used refried beans. Super simple, fast and delicious! I found this recipe in The Pampered Chef Doris Christopher's Stoneware Sensations. Thanks for posting this!