Taco Pie

By

I am a huge fan of Mexican food! I am usually way to lazy to make enchiladas so I have evolved my recipe to a layered taco pie. This recipe is great topped with chipotle "sour cream" and heirloom tomato salsa!

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  • 4
  • Average
  • 30 mins
  • 35 mins
  • Average budget

Ingredients

  • Corn tortillas
  • Enchilada sauce:
  • 1 can enchilada sauce
  • chicken stock
  • cilantro (about 1/2 a cup)
  • cayenne pepper
  • salt
  • Filling:
  • 1lb ground beef or ground turkey
  • 1 small can green chilis (or rotel, whatever I have on hand)
  • 1/2 a white onion
  • Taco seasoning (I just use a mixture of cayenne, chili powder, paprika, cumin and salt)
  • Vegetables:
  • Baby Bellas
  • Zucchini (or whatever vegetable you prefer corn, spinach, bell peppers)
  • Black olives
  • Green onion
  • Sharp Cheddar
  • Homemade salsa

Preparation

Step 1

Add your enchilada sauce ingredients to a small pan and simmer. This is a simple way to spice up your store bought enchilada sauce.

Step 2

Preheat oven to 350

Saute your onions in a little bit of olive oil. When they start to get soft add ground meat. Brown. Add green chiles and taco seasoning. Set aside in a bowl when the meat is cooked.

Step 3

Using the same pan as your meat, saute your vegetables. Add extra taco seasoning to your vegetables to taste.

Step 4

Grab a pie dish and layer enchilada sauce, corn tortillas, a layer of ground beef, tortillas again, vegetables, olives, green onions, cheese. Add another layer of tortillas and ground beef if you have room. Top with Cheddar.

Step 5

Bake at 350 for 35 minutes

Step 6

Serve hot topped with salsa and sour cream.

View complete recipe

Swap the chicken stock for vegetable stock and skip the ground meat layer all together for a vegetarian version.

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