Easy as taco pie

I know what it sounds like. A complete dessert disaster . . . tacos, pie, simultaneously?!

In fact, it evokes the memory of the old Friends episode, when Rachel botches her English trifle by mistakenly adding a layer of . . . ‘beef sautéed with peas & onions‘ from a shepherd’s pie recipe. However, our creation wasn’t an accident and we’ll definitely be trading the whipped, for sour cream in this savory meal. 

I love Mexican food in virtually all of it’s cheesy forms, and being that it’s Taco Tuesday, no better time than the present to make something festive for dinner! Mexican food at home is definitely healthier than the corner taco shop, but I am growing tired of my same-old chicken tacos. I decided to do things differently for a change, and bring this culinary coma to an end! What is the first thing I do when I’m having an edible epiphany? Straight to my fridge & pantry to take inventory, and assess if I really want to go to the store or not. Just so happened that I already had a package of ground beef, canned beans, and an abnormal accumulation of white corn tortillas (never shop hungry after seeing a giant quesadilla on TV) and then . . . the dinnervine taco pie was officially born—a truly beautiful moment.

I’ve made a similar dish in the past—dinnervine enchilada stack—but this one features ground Angus beef, fresh white corn, black beans, and will be all stacked on top of crisped, white corn tortillas. No official crust like a fruit pie, but finished with a good amount of shredded Mexican cheese-blend & diced green onions. Simple, but very satisfying.

Time to grab that pie plate you never use:

5 from 1 reviews
Taco Pie
Taco pie is not dessert, but a delicious Mexican-inspired dinner instead! This is easy & full of flavor.
Serves: a 9 inch taco pie (~8 servings)
Prep time: 
Cook time: 
Total time: 
What to get:
  • 1lb ground beef (15% lean, Angus/hormone-free, can substitute turkey)
  • 5 small corn tortillas (I use La Tortilla Factory, corn/wheat blend, you can use corn or small flour)
  • 1- 8 oz can 'Las Palmas’ Medium Enchilada Sauce (red variety, will use about 6-7 oz).
  • 1 ear sweet white corn (fresh, cut off cob)
  • 1- 14.5 oz can black beans, low sodium (drained & rinsed)
  • 1- 8 oz can diced green chiles
  • 1- 14.5 oz can petite diced tomatoes (drain in colander & squeeze out some juice)
  • 2 cups shredded cheese blend (like Mexican or colby-jack)
  • ½ sweet white onion, chopped
  • 2 garlic cloves, minced
  • jalapeño olive oil for sautéing onion (or regular EVOO & add ¼ tsp diced jalapeño)
  • ¼ tsp lime zest
  • juice of ½ lime
  • salt & pepper, to taste
  • dash cayenne pepper, to taste
Topping:
  • sour cream (I use Daisy Light brand), for serving
  • 3 green onions, chopped (greens only)
What to do:
  1. In a large bowl, cut corn kernels off of cob, add ~1/4 tsp fresh lime zest, set aside.
  2. Cut 5 small white/corn tortillas in half.
  3. In a large frying pan on medium, heat a few teaspoons of extra virgin olive oil,crisp tortillas on both sides until beginning to brown/crisp (will still be pliable, ~3 mins per side), then drain on paper towels.
  4. In a large skillet on medium, sauté chopped onions, garlic in ~ 1T jalapeno olive oil for about 5 minutes, then adding ground beef, salt, pepper & dash of cayenne, and sauté for ~3 mins, breaking-up meat into chunks.
  5. Add ~6 oz of canned enchilada sauce to meat mix, cooking for ~10 mins on med-low, stirring frequently.
  6. Once meat is no longer pink, add can of diced tomatoes (drain as much fluid as possible) & green chilies, simmer mix for ~10 more mins.
  7. Add drained beans, fresh corn, lime zest & juice, and simmer until heated—then remove from heat, set aside.
  8. Grease a 9-inch pie dish, pour ~1 oz of remaining enchilada sauce to thinly coat bottom.
  9. Add 5 of the crisp tortilla halves, arranging to cover pan.
  10. Add layer of meat mix (use slotted spoon to layer mix if fluid), & top with 1 cup shredded cheese.
  11. Repeat with remaining 5 tortilla halves & 2nd layer of meat mix (you can 'press' down contents with spatula to fit).
  12. Top with layer of remaining shredded cheese (extra okay!).
  13. Cover loosely with non-stick foil.
  14. Bake on 350 degrees for 15-25 mins (until cheese/layers are bubbly (time may vary).
  15. Let pie cool for ~10 minutes before serving
  16. Serve with sour cream & sliced green onions on top.
Notes:
This is an easy family meal, can make ahead and re-heats well in the oven for leftovers. If you have a larger family, or guests, I recommend making two, or additional sides, as this one usually warrants seconds! This can also be doubled in a square casserole dish (like a 9x13), but will take longer to bake. Adding the canned enchilada sauce to meat is important as it gives this dish a majority of flavor and spices.

This really turned out delicious, and seconds were had by all. I served it alongside a simple Mexican caesar salad, and didn’t think we needed another dish since it’s pretty filling. Though I’m still partial to my slice of apple during the holidays, I think this might be my new favorite. I know you’ll like it too. If you don’t eat beef, then ground turkey works. If you’re worried about gluten, you don’t have to here, just substitute 100% corn tortillas and skip the canned enchilada sauce (opt for dry seasoning for the meat mix instead).

Whip-up one of these pies on a weeknight, and you’re sure to please your family, friends, and your appetite.

¡Feliz Comiendo!

 

Pin It
Add a comment...

Your email is never published or shared. Required fields are marked *

Rate this recipe:  

Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

cook. love. share