Southwestern Taco Pie

I've had this recipe for years, and occasionally it comes out of the stack of old standbys.  This Southwestern Taco Pie is a mix of comfort (which often comes wrapped in a flaky pie crust), and excitement (which epitomizes big, bold Mexican flavors in your mouth). I realize that it's not easy to make a "brown in the middle" pie look pretty... but it sure is tasty!

Some of the "holiday" recipes we've had lately have been a bit more work than most of us would like to take on for a regular weeknight meal.  This recipe, on the other hand, could totally be made ahead of time and refrigerated, and popped into the oven to bake when you get home from work.  It's really as easy as 1. combine, 2. layer, 3. bake!  You don't even have to make the pie crust!!

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Ingredients:

1 lb                  lean ground beef

1 Tbsp            vegetable oil (if the beef is very lean)

1 pkg              (1.25-oz) taco seasoning mix

1/3 cup           water

1 lb                  package frozen green, red and yellow peppers and onions*

1 tsp                garlic powder

1 tsp                onion powder

¼ tsp               salt

1/8 tsp            pepper

1          (11-oz) can sweet whole kernel corn, drained
1 can                chopped green chiles

½ cup             salsa of your choice

1 pkg              (15-ounce) refrigerated pie crusts, softened as directed on package

2 cups            shredded cheese: Colby/Monterrey blend or Mexican blend

Garnish:         Sour cream; Taco Sauce

 * If using fresh peppers and onions, use 1½ cups chopped onions and 2½ cups chopped peppers and increase prep time and stove top cooking time.

Step-by-Step:

Preheat the oven to 400^oF.   

Chop the onions and peppers as you desire.  Remember - thawed, frozen onions/peppers will cook down faster than raw ones.   

 Brown ground beef in large skillet over medium-high heat. When the beef is about halfway cooked, add the peppers & onions, cooking until beef is thoroughly cooked and vegetables are tender, stirring frequently.  At this point, you may choose to drain any excess fat.  If you used very lean beef, there may not be any to drain.  

Add taco seasoning mix and water; mix until ground beef is well coated.

Add garlic and onion powders, salt, pepper.  Combine salsa, drained corn, and green chiles with the ground beef mixture; mix well.  

Garlic Powder

Onion Powder

Salt

Pepper

Salsa

Corn

Chopped Green Chiles

Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.  (I LOVE using like the Pillsbury roll-out crust in the red box.  It comes out great each time.)

Sprinkle ½ cup of cheese evenly in bottom of crust-lined pan.  Spread ½ of beef mixture evenly in pan over cheese, pat down. Sprinkle ¾ cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining ¾ cup cheese.

Top with second crust and flute; slit in several places. Bake for 35-40 minutes or until crust is golden brown.  If you are making this in advance, cover with plastic wrap and refrigerate it at this point.

Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.

Let stand at least 5 minutes before serving.

Garnish as you like.  Some suggestions:  a dollop of sour cream, guacamole, cilantro paste (or fresh cilantro), and a little green onions.  ... endless possibilities! 

 So after a long day at work, you remove the plastic wrap, pop this into the oven, make some good old Mexican flavored rice and there you have dinner!  Flaky crust, bold taco flavors, sweet corn nibblets, some crunchy toppings, and the smooth creamy sour cream and guacamole!  Can you taste it?

Looking for more great recipes?
Please check out my Recipe Index for tons of ideas!  Here are a few to get you started:
Baked Chicken Taquitos

Fire Roasted Corn Guacamole

Louisiana Crab Claws Bordelaise

Roasted Green Beans

Written Method for Southwestern Taco Pie:

Preheat the oven to 400^oF.  Chop the onions and peppers as you desire.  Remember - thawed, frozen onions/peppers will cook down faster than raw ones.  Brown ground beef in large skillet over medium-high heat. When the beef is about halfway cooked, add the peppers & onions, cooking until beef is thoroughly cooked and vegetables are tender, stirring frequently.  At this point, you may choose to drain any excess fat.  If you used very lean beef, there may not be any to drain.  Add taco seasoning mix and water; mix until ground beef is well coated.  Add garlic and onion powders, salt, pepper.  Combine salsa, drained corn, and green chiles with the ground beef mixture; mix well.  

Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.  (I LOVE using like the Pillsbury roll-out crust in the red box.  It comes out great each time.) 

Sprinkle ½ cup of cheese evenly in bottom of crust-lined pan.  Spread ½ of beef mixture evenly in pan over cheese, pat down. Sprinkle ¾ cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining ¾ cup cheese.  Top with second crust and flute; slit in several places. Bake for 35-40 minutes or until crust is golden brown.  If you are making this in advance, cover with plastic wrap and refrigerate it at this point.

Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.  Let stand at least 5 minutes before serving.  Garnish as you like.  Some suggestions:  a dollop of sour cream, guacamole, cilantro paste (or fresh cilantro), and a little green onions.  ... endless possibilities!