Southwest Taco Pie Recipes

IMPOSSIBLY EASY SOUTHWESTERN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
• Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

SOUTHWESTERN TACO CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

SOUTHWESTERN CHICKEN TACO PIE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix chicken with salsa, chili powder, cumin, beans, and corn
• Lay your first tortilla down on the bottom of a greased pie dish.
• Scoop one third of the chicken mixture onto the tortilla and spread evenly. Top with 1/2 cup of cheese.
• Repeat the tortilla, chicken, cheese layers, ending with your fourth tortilla and the remaining 1 cup of cheese.
• Bake for 20 minutes, or until the cheese on top is bubbly.
• Allow to cool slightly, and then slice into wedges, top with avocado, sour cream, and cilantro.

TACO PIE

Steps:

• Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt. Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.

SOUTHWEST TACO PIE

Steps:

• Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray.
• Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate.
• For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball.
• On a lightly floured surface roll out dough to a 10 inch circle.
• Place in prepared pie plate; shape edge to form rim.
• For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa.
• Spoon beef mixture into pie crust; sprinkle with cheese.
• Bake 12-15 minutes or until crust is golden brown and cheese is melted.
• Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.

SOUTHWESTERN TACO POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
• Drain.
• Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot.
• Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally.
• Remove from heat and drain excess liquid.
• Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well.
• Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
• Spread 1/2 of beef mixture evenly in pan over cheese, pat down.
• Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese.
• Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown.
• Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.
• Let stand 5 minutes before serving.
• Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce.
• Also recommended: guacamole, salsa, and diced green chiles.
• *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.

SOUTHWESTERN TACO POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.