Taco Pie: The Ultimate Comfort Food Mash-Up You Never Knew You Needed!
If you’re a fan of tacos (and really, who isn’t?), then get ready for the most genius crossover since nachos met guac—introducing Taco Pie! Think of it as all the flavors you love about tacos, stacked up in a cozy, cheesy pie that will have everyone at the table fighting for the last bite. Whether you’re hosting a Taco Tuesday or just need an easy, weeknight dinner that packs a punch, this taco pie is the answer, courtesy of the Curry Girls!
Ingredients
Olive oil spray or other oil for greasing
2 Tablespoons avocado oil
1-1/4 pound ground meat chicken, beef, turkey, or even a vegan ground round
¼ teaspoon jalapeño or serrano chili pepper optional
1 Tablespoon Mexican seasoning blend plus more for sprinkling (or 2 teaspoons chili powder plus 1 teaspoon ground cumin and 2 Tablespoons chopped cilantro)
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 cup organic ketchup
3 large tortillas grain-free tortilla suggestions: Siete Almond Flour Tortillas and or LA Tortilla Factory Cauliflower Tortillas
1 15.5 ounce can refried beans
1 15.5 ounce can organic corn or 1 cup fresh or frozen corn
1 cup Mexican cheese blend shredded (or 1 to 2 cups any vegan cheese, like Violife, Miyoko’s, or Daiya)
Mexican seasoning blend
1 Tablespoon chopped cilantro
Instructions
Preheat the oven to 350°F. Spray the inside of a 9-inch pie plate with oil or rub it with a bit of oil with a paper towel.
Heat a pan over medium heat. Add the oil. Add the ground meat and jalapeno. Cook, stirring occasionally, until browned, about 5 minutes. Stir in 1 tablespoon of the Mexican seasoning blend and the garlic powder, sea salt, and ketchup. Simmer for 5 to 10 minutes on low heat to absorb any remaining moisture. Add a tablespoon or two of water if the meat starts to stick.
Layer 1 large tortilla onto the prepared pie plate, then spread one-third of the refried beans onto the tortilla. Layer one-third of the taco filling over the beans. Sprinkle on one-third of the corn. Top with one-third of the grated cheese blend. Repeat the layering two more times, then finish the top of the “pie” with a sprinkling of Mexican seasoning blend and fresh chopped cilantro.
Bake uncovered until the pie is hot and bubbly with a lightly browned top, 20 to 30 minutes. Let sit for 5 minutes, then slice into 6 pieces.
Slice and serve, and most importantly! Enjoy!
