The Kraft Heinz Company provides high quality, great taste and nutrition for all eating occasions whether at home, in restaurants or on the go.
www.myfoodandfamily.com
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.