Taco Pie
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!
2 Pictures
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
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 35mins
Cost Average budget
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.
Swap the chicken stock for vegetable stock and skip the ground meat layer all together for a vegetarian version.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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