Deep Dish

Taco Pie

Sometimes you just get a hunger for a certain taste. On this day it was something tasting Southwestern, something filling and something to be made with items at hand. Enter the taco pie, or more correctly, the deep dish taco pie. With the deep dish pie tin you make a real pie with top and bottom pastry crusts that you cut into wedges. It can also be made in a shallower baking dish and be a dish you would spoon out to serve.

Most of the items in the dish are probably at hand in your pantry, refrigerator, garden or freezer. Some things can be traded with like items such as a different cheese. Other things can be left out without harm and other items you like can be added as well to make a personalized taco pie. It is versatile to be sure. This recipe makes a big pie but left overs heat up like a dream for the next meal.

Preparation Time :1 hour 30 minutes

Serves 8 to 10 persons

Life Experience Recipe

  • 1 1/4 pounds lean ground beef
  • 1 Bell pepper, diced
  • 2 tablespoons minced garlic
  • 1 14.5-ounce can diced tomatoes
  • 1 4-ounce can diced Anaheim chilies
  • 1 1-ounce package taco seasoning mix
  • 2 cups shredded Cheddar cheese
  • 1 large onion, diced
  • 1 prepared pie shell
  • Sour cream and guacamole for serving
  • 2 red chili peppers, diced (seeds removed if preferred)
  • 3 Tablespoons butter or margarine
  • 1 8-ounce can tomato sauce
  • 1/4 cup water
  • 2 cups frozen whole kernel sweet corn
  • 1 4-ounce can sliced ripe olives, drained
  • 2 eggs , beaten, 1 tablespoon reserved with 1 tablespoon milk
  • Salt and pepper, to taste
  • 1 deep dish pie tin
  1. In large skillet cook ground meat until just done. Tip pan and spoon out drippings. Add ¼ cup of water and taco seasoning mix and stir to mix well. Remove meat to bowl. Wipe out pan.

  2. Add butter to skillet and sauté onions, red pepper and Bell pepper until onion becomes translucent, add garlic and cook an additional 3 or 4 minutes. Add corn, diced tomatoes, tomato sauce, olives; stir and heat through. Add cheese and fold in to mix thoroughly.

  3. Cover with overlapping pie crust pastry. Fold edges under and crimp all around to seal the crust. Make steam vents in top crust. Brush with reserved egg and milk mixture. Bake in a preheated 400° oven for 25 to 30 minutes or until top is golden brown.

  4. Remove from oven to cooling rack. Allow to set for 15 minutes before cutting and serving. When serving, add dollops of sour cream and your favorite guacamole.

  5. In this recipe I have added egg to the mixture to firm up the filling for the deep dish pie. If making in a shallow, 9- x 13-inch pan you may omit the egg in the meat mixture.

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Latest revision done August 2014
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