Taco Pie Oamc Recipes

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
• Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Steps:

• In a large skillet, cook beef until no longer pink; drain. Stir in the taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently., Sprinkle half of the corn chips into pastry shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips., Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce and avocado if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt. Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Steps:

• (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside.
• Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornstarch and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
• Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 11in x 9in x 2in.
• Re-boil the sauce and check for seasoning. Thicken with the loosened cornstarch, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
• While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
• Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze.
• The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
• On the day, reheat the pie. Heat oven to 350°F If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 400F for the final 10 mins for a golden brown topping.
• If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 minutes.

Steps:

• Cook pasta according to pkg directions, drain.
• Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
• Drain off fat.
• Stir in water and taco seasoning mix.
• Bring to boiling and reduce heat.
• Simmer, uncovered for 2 minutes, stirring occasionally.
• Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
• Package up, lable and freeze up to 3 months.
• To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
• Sprinkle with remaining cheese.
• Top with lettuce and chopped tomato.
• If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
• To serve the 2nd casserole, thaw in the refrigerator overnight.
• Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
• Sprinkle with 1/2 cup shredded cheese.
• Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

Steps:

• In a dutch oven or stockpot, cook the beef over medium heat.
• About halfway through add the onion.
• Cook until the beef is no longer pink, drain off the grease.
• Microwave the carrots for 2 minutes.
• Add the gravy and veggies.
• Cool and put into 2 freezer containers. I put them in freezer bags.
• To prepare: Thaw frozen beef mixture in the refrigerator.
• Put into a greased 2 quart baking dish.
• Top with mashed potatoes, melted butter and sprinkle with paprika.
• Bake uncovered at 350F for 30-35 minutes or until heated through.

Steps:

• Assembly Directions:.
• melt butter in a saucepan and fry the onion and carrots until golden brown.
• Stir in the flour and cook one minute.
• Gradually stir in beef broth and bring to a boil, stirring constantly.
• Add the Worchestershire sauce, oregano, seasonings and corn.
• Cover the pan.
• Reduce heat and simmer 15 minutes.
• Remove from heat and add cooked ground meat.
• Mix well.
• Freezing:.
• Line an 8x8 baking dish with heavy foil that has been sprayed with cooking spray.
• pour mix into baking dish and top with make ahead mashed potatoes.
• wrap with the foil and place in gallon sized freezer bag.
• Lable and freeze.
• To Serve:.
• Thaw.
• Bake at 400 degrees for 20-30 minutes or until topping is brown and meat is heated through.
• To heat from the frozen stage, add 10-15 minutes more baking time.

Steps:

• Brown ground beef, drain and return to pan.
• Add taco seasonning, according to pkg directions.
• In a round cake pan or pir plate, place 1 tortilla.
• Cover with 1/2 of ground beef mixture.
• Sprinkle with cheese.
• Cover with another tortilla and repeat meat and cheese layers.
• Cover with final tortilla and spirnkle with a little cheese.
• Bake in oven at 250 for 20 minutes or until tortilla is crunchy.
• To Freeze: Cover with foil before baking and place in freezer.
• To Cook : Remove from freezer, cook covered for 1 hour. Remove foil and cook for another 15 minutes untill cheese is melted.