Mexican Dinner Aka Taco Pie
Ready In: 50 mins
Serves: 6
Ingredients
Crust
- 1⁄2 cup whole wheat pastry flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 cup shortening
- 1⁄2 cup sour cream or 1⁄2 cup buttermilk or 1⁄2 cup yogurt or 1⁄2 cup sour half-and-half
- 1 egg
Filling
- 1 lb lean ground beef
- 1⁄2 cup onion, chopped
- 2 teaspoons chili powder
- 1⁄4-1⁄2 teaspoon Tabasco sauce
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- 2 cups kidney beans, cooked (optional)
Toppings
- chopped lettuce
- diced tomato
- grated cheddar cheese
- sour cream
- salsa
- sliced black olives
Directions
- Pre-heat oven to 425 degrees. Grease and flour a 9" or 10" pie pan (not deep dish) or spray w/non stick cooking spray.
- Crust:
- Combine the crust ingredients, stir until blended, batter will be lumpy.
- Pour into prepared pie dish. Spread batter thinly to within 1/4 inch of the rim - sometimes it likes to slide down, adding the filling will push it back up some.
- Filling:
- Brown the beef and chopped onion together then drain.
- Stir in all the other ingredients, mix well then spoon into crust.
- Bake for 20-30 minutes.
- Let cool for few minutes, serve with your favorite toppings.
- Note: The original recipe called for buttermilk, or plain yougurt, or sour half and half, I misread it the first time I made it and used sour cream, it worked so it's what I had always used, but I finally tried it with buttermilk and it was great.
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