Meatlesstacopie Recipes
MEATLESS TACO PIE
I got the idea for this from a recipe in a recent issue of Parents. I changed the ingredients and preparation to suit my family's taste. Both kids and my husband loved it.
Provided by DbKnadler
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees farenheit. Add the pintos, salsa, tomato sauce, garlic powder, and taco seasoning to food processor and process until mixture is creamy.
- Pour into a 2qt casserole and bake 30 minutes or until heated through.
- Meanwhile mix cornbread ingredients in a medium bowl, remove casserole and spoon cornbread mixture over top of bean mixture and return to oven to bake an additional 15 minutes or until top starts to turn golden brown.
- Remove from oven and serve with shredded cheese.
- The rest of my family does not like chunky food, thats why I did this in a food processor. If you like a chunky mixture (as I do), feel free to simply mix all ingredients and bake as is, without processing.
Nutrition Facts : Calories 393.5, Fat 9.9, SaturatedFat 5.1, Cholesterol 92.4, Sodium 992, Carbohydrate 57.4, Fiber 13.5, Sugar 5.7, Protein 21.8
VEGETARIAN TACO PIE
Make and share this Vegetarian Taco Pie recipe from Food.com.
Provided by spadart
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mash up black beans until they are a thick paste.
- In a frying pan, sauté the onion and pepper. Once cooked, add the veggie ground round and heat (do not overcook!)
- In a round casserole dish place one tortilla shell on the bottom. Spread the black bean paste over the shell then add some of the "meat" mixture. Top with cheese and another tortilla. Continue layer until bean and meat mixture is used up.
- On the top tortilla add the salsa and spread around. Sprinkle with cheese and green onion.
- Bake at 375 degrees for 15-20 minutes, or until cheese is melted.
- Serve with salsa and sour cream.
DELICIOUS VEGAN TACO PIE!
This is a recipe I used to love before I went vegan, and with some slight variations I made it vegan and personally think it's just as good, even better, than before! It's easy and quick.
Provided by grungrrrl
Categories Savory Pies
Time 40m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cook the"faux" meat until heated through.
- Stir in the seasoning mix and water (I would only use 1/4 cup to start with and then add more water gradually if you need it).
- Simmer the"meat" mixture about 5 minutes.
- Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
- Sprinkle 1 cup of the corn chips over the crust.
- Spoon the"meat" mixture over the crust and chips.
- Spread the sour cream over the meat mixture.
- Sprinkle the remaining chips on top.
- Bake 20- 25 minutes.
- Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
- Serve in wedges and enjoy!
Nutrition Facts : Calories 412.4, Fat 17, SaturatedFat 4.2, Cholesterol 28.4, Sodium 801.1, Carbohydrate 36.3, Fiber 7.3, Sugar 3.7, Protein 28.2
More about "meatlesstacopie recipes"
EASY MEATLESS DINNER IDEAS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Brown Rice Buddha Bowl. Grain bowls are easy to customize with your favorite veggies and proteins, and this Asian-inspired version is no different.
- Homemade Black Bean Veggie Burgers. Forget frozen veggie burgers. All you need are a handful of ingredients to create these crave-worthy black bean burgers.
- Crazy Creamy Chickpea Curry. Heavy spices are balanced out with rich coconut milk in this vegan-friendly dish. "The recipe is great," says Feleesa.
- Chef John's Shakshuka. This one-pot dinner packs in plenty of veggies and protein thanks to the eggs. If you're serving heat-sensitive palates, dial back on the jalapeno and cayenne.
- Pad Thai with Tofu. Recreate your takeout favorite at home with this easy pad Thai recipe. Don't skip the tamarind concentrate; it's worth searching for in Asian or Indian grocery stores because of its distinct tangy flavor.
- Artichoke Spinach Lasagna. "I have made this recipe now several times, and it always comes out perfect," says LauraKKH. "Even people who hate spinach love this recipe."
- Addictive Sweet Potato Burritos. Dress up your basic bean burrito with the addition of roasted sweet potatoes. This recipe makes a big batch of 12, but leftovers are perfect for freezing and reheating in the microwave.
- Vegetarian Chickpea Sandwich Filling. Great for lunch or dinner, this sandwich filling features mashed chickpeas with mayo, herbs, and chopped veggies.
- Spinach Enchiladas. Two types of cheese — ricotta and Monterey Jack — are featured in this ultra-creamy recipe. Even spinach haters will be tempted to try a bite.
- Stuffed Peppers My Way. "I love these, and make them about three times each month," says Post-It Poet. "My vegetarian husband loves these as well."
MEATLESS TACO POT PIE | READY SET EAT
From readyseteat.com
Cuisine SouthwesternTotal Time 30 minsCategory Main DishCalories 271 per serving
- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together remaining ingredients, except crescent dough in medium microwave-safe bowl. Cover; microwave on HIGH 6 minutes or until mixture is very hot, stirring once halfway.
- Meanwhile unroll crescent dough; separate into 8 pieces. Spread bean mixture in baking dish; top evenly with crescent dough. Bake 15 minutes or until dough is golden brown and mixture is bubbly.
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