Taco pie

Caught my eye on Pinterest this morning and tingled my appetite:

Taco Pie, from the Food City (grocery store) site, along with a recipe for the stuff

On to the recipe. A lot of the cooking details aren’t specified in Food City’s recipe; I’ve silently added the obvious stuff. Plus a number of explicit comments, mostly adjusting things to my taste, and away from bland Amurrican cuisine.

Preheat oven to 350(F) degrees.  In a medium sauce pan, melt 1/4 cup butter. Add 2/3 cup milk and 2 tablespoons (Old El Paso) taco seasoning. Remove from heat and add a pile of (Hungry Jack) potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. [AZ: this makes a pie crust; you can of course substitute another kind of pie crust — in particular, something more taco-like, or at least based on cornmeal rather than potato flakes] Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook a pound of ground beef [AZ: from Food City, of course; but unless you’re within shouting distance of Tennessee, where Food City stores blanket the state — in Virginia, Kentucky, Alabama, or Georgia — you’ll have to shop elsewhere; in any case, get high-quality ground beef, not cheap stuff with a lot of fillers ground into it] and 1/2 cup chopped onions until beef is browned and cooked through. Drain. Add 1/2 cup (Pace) mild salsa [AZ: I’d up the salsa to spicy; consider a potent salsa verde] and remaining taco seasoning. Cook until bubbly.

Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes. Top with 1/2 cup cheese [AZ: specific cheese not specified; I’d go for a sharp cheddar, shaved], a cup of chopped iceberg lettuce [AZ: or more interesting lettuce, with some taste], and a medium tomato, chopped [AZ: don’t make me lecture you about tomatoes]. Cut and serve with sour cream.

2 Responses to “Taco pie”


    Quite independently David made taco pie tonight.

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