Find out how to make this Easy Baked Taco Pie. From ground beef and veggies to the dollop of sour cream on top, this Easy Baked Taco Pie has it all.
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Taco Pie
1 lb extra-lean ground beef
1 T chili owder
1 pkg (10 oz) frozen corn, thawed, drained
1 C Mexican Style Finely Shredded Four Cheese, divided
1 onion, chopped
1 can (14-1/2 oz) diced tomatoes, undrained
6 whole wheet tortillas (6 inch)
1/4 C sour cream
Heat oven to 375ºF.
Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.
Modifications I made:
1/2 can (14-1/2 oz) corn instead of frozen.
1/2 can (14-1/2 oz) pinto beans added
Served the sour cream on the plates instead of on top of the "pie". I didn't have a round casserole, so I used a covered skillet that was a little too big. Instead of pie, I ended up with a very delicious "pile" which we cut into wedges. Since I only used 1/2 can of corn and beans, I'm pretty much ready to make it again over the weekend, because there was not a bite left after dinner last night.
This was really quite good and I was pleased with my addition of beans. I think what makes the difference in this one is whole wheat tortillas. In fact, I liked them so much that's all I want to use now.