Taco Pie!

I love Mexican food.  Throw an enchilada my way and I 'll follow you anywhere!  And do I have a dish for you!  Aye!  Es delicioso! 

 

Beans, corn, meat with a spicy sauce and gooey cheese - how can it not be a winner?

 

This is my recipe for Taco Pie.  I call it "pie" because its ingredients are in layers and servings are cut into pie shaped wedges. Actually, I cooked this in my cheesecake spring form pan so maybe I should rightly call it Taco Cake.  Hmmm.  I think pie sounds a tad more appetizing though with this recipe.

 

Using this type of pan makes for easy extraction and cutting.  Don't you just hate cutting into that first (and usually non-successful) piece of anything only to have bits scattered about or worse, its structural integrity compromised?

We loved this.  And let me tell you, after it had a chance to sit overnight, it was even more delicious the next day!

Here's what you'll need:

                              Oven 350 degrees

                                    6 large tortillas

                                    1 pound ground beef

                                    1 can corn, drained (341 ml/12 oz)

                                    1 can black beans, drained, rinsed

                                    (540 ml/19 0z)

                                    1 can chopped tomatoes, not drained

                                    (540 ml, 19 oz)

                                    1 large onion, chopped

                                    2 T chili powder

                                    1 T chipotle chili 

           (this can be spicy so if that's not for you, 

                         just use an extra 1 T of regular chili powder)

                                    2 t dried oregano

                                    1 t granulated garlic

                                    1 t salt

                                      

and 2.5 C of grated cheddar

(I forgot to put it in the picture above - oops!)

Accompaniment also not shown: sour cream

In a pot, add tomatoes, garlic, oregano, chili powders & salt.

Mix until blended through.  Simmer while you prep the rest.

Add a couple of tablespoons of oil in a fry pan, 

heat on medium high.

Add beef and onions.

Chop beef up with a wooden spoon.

Cook beef until no longer pink & onions are soft, 

about 5 minutes.

Add corn, black beans and about a cup of  the sauce.

Mix through until combined.

Grease a 9' diameter spring form pan with oil.

Place 1 tortilla to the edge of the pan.

Rip another tortilla in half.

Fit to edges so your pan base is covered.

Spread half of meat-bean-corn mixture on tortilla layer.

Add 3/4 C of cheese.

Now repeat the tortilla, beef mix, cheese steps as above.

Finish with a layer of the remaining 2 tortillas.

Add the rest of the sauce on top...

Top with remaining cup of cheese.

If you'd like, add more cheese for extra goo-iness!

Now into the oven for 30 minutes.

Turn oven to broil and watch carefully until...

...it's fabulously bubbly brown on top like this.

Let it rest for about 5 minutes to set.

Release from the spring form pan.

I recommend putting it on a cookie sheet because

there will be some "runnage"!

Look at that nice cleanly cut wedge!

(I used a serrated knife.)

A fabulous perfectly sliced piece of taco pie

adorned with some cool sour cream!

(Cameraman Dave also recommends guacamole and salsa.)

 

O.M.G.

You have to taste it to believe it!

Meaty, hearty, cheesy with just enough zing!

Ole!