This taco pie is made with homemade flour tortillas and is stick-to-your-ribs delicious.
Taco pie is pretty humble. It’s not a flashy, fancy concoction that will win any beauty contests, but what it lacks in good looks it totally makes up in flavor. It’s stick-to-your-ribs satisfying, which is a nice thing when it’s freezing cold outside.
It’s not a beauty, but it has the best personality. Trust me.
This whole taco pie thing came into my life because of this recipe for perfect homemade tortillas that I found on Chef in Training. When I first read the post I thought to myself, “hey, I bet I can make those!” It was one of those great moments of self-confidence that has gotten me into trouble in the past – I’m a bit challenged in the dough department. Kneading is not my friend.
So I was
pleasantly surprised… no, actually, I was out of my mind excited while making these. As promised, they were foolproof and so easy and so FUN to make. The hardest part was rolling them out — mine weren’t exactly round. Mine were more splotch shaped (check out my Instagram to see the pics).
All you do is mix together some flour, baking powder, salt, and oil (I used veggie) until the dough starts to come together. Then you knead it until it’s smooth. Next, you (try to) divide the dough into 16 equal portions and roll each into a ball. Let the dough balls rest for about 15 minutes before rolling them out. Heat a griddle or cast iron skillet until it’s hot, roll each dough ball out, and then cook on both sides – just until you get those nice brown spots. Stack the cooked tortillas and wrap in paper towels. Oh, and try not to eat them all at once because you will want to – they are soft and tender and delicious.
So, the successful homemade tortilla session is what led to the taco pie – being a dough-challenged person these tortillas were the closest I’ve been to a homemade pie crust in a very long time. So pie it was. Sort of. It’s more of a layered taco dish, but whatever.
This recipe will serve four hungry people on its own but could stretch to six with a serving of
salad chips and salsa on the side. In between each layer of tender flour tortillas is a cheesy, beefy, and creamy filling – there are some black beans and corn, too – and it all melds together to create a warming, comforting, flavorful dish that is sure to satisfy. Top it with some sour cream, diced avocado, and some chopped cilantro to dress it up a bit because even the humble taco pie likes to feel pretty sometimes. It deserves a little bling.
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Simple and satisfying taco pie made with homemade tortillas, ground beef, beans, and cheese. So good! Use store-bought tortillas or make your own with this great recipe from Chef in Training: Perfect Homemade Flour Tortillas
- 1/2 pound ground beef
- 1 tablespoon olive oil
- 1/4 cup chili powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1/2 teaspoon salt
- 1 cup tomato sauce
- 1 cup canned diced tomatoes
- 1/4 cup black beans
- 1/2 cup corn kernels
- 1 tablespoon chopped cilantro, plus extra for garnish
- 1 cup refried black beans
- 1/4 cup sour cream
- 2 cups cheddar cheese, shredded
- 3 (8-inch) flour tortillas
- Preheat oven to 350 degrees.
- In a large pan heat the olive oil over medium heat. Add in the ground beef and cook until no longer pink (about 5 minutes or so), breaking it up with a wooden spoon as it cooks. Add the cumin, salt, chili and garlic powder and cook for a couple minutes longer. Stir in the tomato sauce, diced tomatoes, black beans, and corn. Simmer for about 10 minutes.
- Spread a small amount of the sauce from the filling in the bottom of a 9.5-inch pie pan (just enough to thinly coat). Evenly divide the refried black beans and spread on the tortillas (about 1 tablespoon per tortilla). Lay the first tortilla, bean side up, in the bottom of the dish. Add about a half a cup of the filling, top with a generous tablespoon of sour cream. Top with about 1/2 cup of the shredded cheese. Top with the next tortilla with the bean side up and repeat the filling.
- My homemade tortillas were all slightly different in size, so I used a couple for each layer and overlapped them. I used 6 tortillas, but if yours are more uniform in size, you may only need 3. Once you get to the last tortilla layer top it with the rest of the filling and cheese. Sprinkle cilantro over the top, if it makes you happy.
- Cover the dish with foil and bake at 350 for about 20 minutes. Remove the foil and bake another 10 minutes or so – just until the cheese is nice and melty on top.
- Category: Main Course
- Calories: 554
- Fat: 31.5g
- Carbohydrates: 45.9g
- Fiber: 8.1g
- Protein: 26.1g