Taco Pie
Prep time: 
Cook time: 
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Serves: a 9 inch taco pie (~8 servings)
 
Taco pie is not dessert, but a delicious Mexican-inspired dinner instead! This is easy & full of flavor.
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.
Recipe by the dinnervine at http://www.dinnervine.com/2013/09/mexican-taco-pie/