Southwest Taco Pie Recipes

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
• Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Steps:

• Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray.
• Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate.
• For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball.
• On a lightly floured surface roll out dough to a 10 inch circle.
• Place in prepared pie plate; shape edge to form rim.
• For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa.
• Spoon beef mixture into pie crust; sprinkle with cheese.
• Bake 12-15 minutes or until crust is golden brown and cheese is melted.
• Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

Steps:

• Preheat oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
• Drain.
• Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot.
• Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally.
• Remove from heat and drain excess liquid.
• Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well.
• Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
• Spread 1/2 of beef mixture evenly in pan over cheese, pat down.
• Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese.
• Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown.
• Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.
• Let stand 5 minutes before serving.
• Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce.
• Also recommended: guacamole, salsa, and diced green chiles.
• *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.

Steps:

• Prepare potatoes as directed on package.
• Meanwhile, brown meat in large nonstick skillet; drain. Return meat to skillet. Add taco seasoning mix; cook and stir 1 min. Add gravy and corn; mix well. Cook 3 to 4 min. or until heated through, stirring occasionally. Spread onto bottom of 11x8-inch baking dish sprayed with cooking spray.
• Heat oven to 400°F. Add garlic powder to potatoes; mix well. Spread over meat mixture; top with cheese.
• Bake 20 to 25 min. or until heated through.

Steps:

• brown ground beef. drain and add taco seasoning and water, stir to coat meat. heat oil in large pan. add peppers and onion, cooking until tender. drain cooked vegetable, pat dry with paper towels. add onion and garlic powders, salt and pepper, salsa and corn to meat mix. pat 1 pie crust in pie pan. sprinkle 1/2 c. cheese on pie crust. Place 1/2 of meat mix on cheese. sprinkle with 3/4 c. cheese. Place rest of meat on top, pat down and then top with remaining cheese. Top with second crust and slit in several places. Bake for 15 minutes or until crust is golden brown. Cover edge of crust with pie crust shield and bake another 15 minutes. Let stand 5-10 minutes before serving. Store in refrigerator.

Steps:

• Preheat oven to 375°. Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce, water, taco seasoning and pepper. Bring to a boil; cook and stir 2 minutes or until thickened., Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, 10-15 minutes or until heated through and cheese is melted.