Taco pie is a fun twist on traditional tacos, offering a comforting, casserole-style meal perfect for busy weeknights or casual gatherings. This recipe utilizes tortillas for a unique textural element, adding a satisfying crunch to the creamy, flavorful filling. Get ready to impress your family with this easy-to-make, crowd-pleasing dish!
Ingredients:
For the Filling:
- 1 lb ground beef (or turkey, chicken, or vegetarian crumbles)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade – see notes below)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Mexican crema
For the Crust & Topping:
- 6-8 large flour tortillas, cut into 1-inch strips
- 1/2 cup vegetable oil
- 1 cup shredded Monterey Jack cheese (or your favorite melting cheese)
Instructions:
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Prepare the Filling: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the taco seasoning, diced tomatoes, black beans, and Rotel. Bring to a simmer and cook for 10 minutes, or until heated through. Stir in half of the cheddar cheese and the sour cream. Season with salt and pepper to taste.
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Prepare the Tortilla Strips: Preheat oven to 375°F (190°C). In a large bowl, toss the tortilla strips with the vegetable oil until evenly coated. Spread the strips in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crispy.
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Assemble the Pie: Pour the beef mixture into a 9x13 inch baking dish. Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top. Arrange the crispy tortilla strips over the cheese.
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Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly. Let cool for a few minutes before serving.
Serving Suggestions:
Serve your Taco Pie with your favorite taco toppings! Consider offering:
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Sour cream or Mexican crema
- Chopped cilantro
- Pickled jalapeños
Frequently Asked Questions (FAQs):
Can I use corn tortillas instead of flour tortillas?
Yes, you can! Corn tortillas will provide a slightly different texture and flavor. Keep in mind they may not crisp up as much as flour tortillas. You might need to adjust the baking time slightly.
What if I don't have taco seasoning?
You can easily make your own taco seasoning! Combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
Can I make this recipe ahead of time?
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the pie just before baking.
Can I freeze this Taco Pie?
Yes, you can freeze the assembled, unbaked Taco Pie. Wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 10-15 minutes to the baking time.
What are some variations I can try?
Get creative! Add different beans, vegetables, or meats. Experiment with different cheeses or toppings. You could even add a layer of refried beans to the bottom of the baking dish for extra flavor and texture.
This Taco Pie with Tortillas recipe is a guaranteed crowd-pleaser. It’s a delicious, adaptable, and convenient meal that’s perfect for any occasion. Enjoy!
