Mexican Dinner Aka Taco Pie
photo by Bayhill
- Ready In:
- 50mins
- Ingredients:
- 21
- 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 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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Reviews
-
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!
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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.
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Tweaks
-
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!
RECIPE SUBMITTED BY
momaphet
United States