This Taco Pie is a fun meal you can prep ahead of time. Serve with a green salad and you have a casual meal for your next Taco Tuesday!
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Taco Layered Pie with Tortillas
This recipe makes 2 open faced pies. You can use plain or flavoured tortillas. I used Chipotle flavoured tortillas and they added a bit of flavour.
You are going to pre cook the beef and the vegetables. Then you will create layers on top of the tortilla crust.
End with a layer of cheese and you will have a nacho-like affair that you can slice and serve on individual plates.
You can get creative here if you are a hot sauce aficionado- add in whatever hot peppers or sauce you like to taste or serve them on the side.
Bonus Recipe- Quesadillas
You won't need the full can of refried beans or the full can of green salsa. I had leftover tortillas, beans, green salsa and Tex Mex cheese so I threw together some Quesadillas that can be heated on your BBQ grill if you want some easy patio appetizers.
Slather one tortilla with a layer of refried beans. Spread the green salsa around the beans. I had some cooked chicken on hand so I shredded it and spread it around as well. You can use the beans and salsa as a base and add in whatever else you have on hand - sliced black olives, green onion slices, more beef.
I would say just keep the fillings simple so nothing spills out when you are eating it. The beans and cheese will kind of anchor in the other ingredients. So pick 1 or 2 other things to add in. You can also serve salsa and sour cream for dipping on the side with these.
I freeze these as well. If you make them ahead of time and freeze, defrost them before cooking. Either bake on a sheet in your oven or on the BBQ grill. Flip the quesadilla after about 7 minutes. Heat until the cheese is melted and the filling is heated through.
Cut into triangles or square pieces and serve.
If you drain the beef well of excess fat and liquid you can assemble the Taco Pie early in the day and refrigerate until you are ready to heat it. You can also freeze it. Defrost and heat through thoroughly before serving.
Same for the Quesadillas, you can assemble them ahead of time and freeze or hold in the fridge until you are ready to serve. If frozen, defrost and heat through.
Taco pie and quesadillas sort of cry out for Corona with lime wedges. You can definitely do that or choose a fruity red blend like Gamay or Shiraz.
- 2 10" tortillas plain or Chipotle
- 1 cup refried beans
- 4 Tbsps green salsa I used Costena.
- 2 lbs lean ground beef
- 1 pkg Taco or Fajita Seasoning I used Old El Paso
- 8 oz mushroom slices
- ½ large onion diced
- 1 sweet red pepper rough chopped
- 1 ½ cups Tex Mex Shredded Cheese
- sour cream, jalapenos, salsa, black olives optional for garnishes
- Preheat oven to 350 degrees.
- Spray 2 9 inch pie plates with cooking spray.
- Center a tortilla in each plate. Spread half the refried beans in each plate.
- Spread half the green salsa over the bean layer of each tortilla.
- Cook ground beef over medium heat. Stir well to get an even crumble. Drain excess fat and liquid off the meat. Divide beef between the 2 pie plates.
- Cook mushrooms and onions over medium high heat until mushrooms release their liquid and dry up again. (about 8 minutes)
- Add red peppers and cook a further 3 minutes.
- Divide vegetables between the 2 pies.
- Top each taco pie with half the shredded cheese.
- Bake in the oven about 30 minutes until the cheese is melted and it is heated through.
- Serve with your choice of garnishes.