Southwest Taco Pie
Crust:
1/4 cup plus 1 Tbs cornmeal, divided
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 Tbs vegetable oil
Filling:
1 lb lean ground beef
1 cup chunky salsa
1 cup (4 oz) shredded Co-jack cheese
1 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup slice, pitted ripe olives
Sour cream (optional)
Preaheat oven to 450. Butter 9" pie plate. Sprinkle 1 Tbs of cornmeal evenly onto bottom and sides of prepared pie plate.
For crust, combine 1/4 cup cornmeal, flour, baking powder, and salt in a medium bowl. Add milk and oil; stir with fork until mixture forms a ball. Transfer to lightly floured surface. Using lightly floured roller, roll out crust to 10-inch circle. Place in prepared pie plate; shape edge to form rim.
For filling, cook and stir ground beef over medium heat for 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 additional salsa, if desired. For a crowd, serve with refried beans, Spanish rice, and tortilla chips.
6 servings
Tips:
~You may need more than 1 Tbs cornmeal to evenly dust pie plate.
~Cheddar is a great subsitute for Co-jack cheese. Most if not all of the ingredients are on-hand. This is a quick and easy dish to make and is delicious...even the next day!
1/4 cup plus 1 Tbs cornmeal, divided
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 Tbs vegetable oil
Filling:
1 lb lean ground beef
1 cup chunky salsa
1 cup (4 oz) shredded Co-jack cheese
1 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup slice, pitted ripe olives
Sour cream (optional)
Preaheat oven to 450. Butter 9" pie plate. Sprinkle 1 Tbs of cornmeal evenly onto bottom and sides of prepared pie plate.
For crust, combine 1/4 cup cornmeal, flour, baking powder, and salt in a medium bowl. Add milk and oil; stir with fork until mixture forms a ball. Transfer to lightly floured surface. Using lightly floured roller, roll out crust to 10-inch circle. Place in prepared pie plate; shape edge to form rim.
For filling, cook and stir ground beef over medium heat for 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 additional salsa, if desired. For a crowd, serve with refried beans, Spanish rice, and tortilla chips.
6 servings
Tips:
~You may need more than 1 Tbs cornmeal to evenly dust pie plate.
~Cheddar is a great subsitute for Co-jack cheese. Most if not all of the ingredients are on-hand. This is a quick and easy dish to make and is delicious...even the next day!
posted by Dawn | 5:21 PM
3 Comments:
You ladies are crazy fun! :-) I am honored to be the first to comment on this blog! I look forward to gaining wonderful recipes, tips and wisdom from you experienced chefs! ;-)
This is a yummy Pampered chef recipe. I have made it and used whole wheat flour for the crust. The only thing about using the whole wheat flour is it is better to put the pie dough into the pie plate and roll it out in the pie plate, otherwise it will fall apart as you transfer it from the counter top to the pie plate...this is experience talking :D
Kathie
Even though I used the "oldest" recipe last, this past week was "cooking with Savary Sensations" week. :) We've tried four recipes from this blog! And ALL were so yummy. :) This one was great, and we ate it for a few days leftover. I especially like the cornmeal crust...great for something a little out of the ordinary!
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