April 8, 2013

Taco Pie

I'm in love with casseroles right now, and all comfort food in general (see my recent Chili Mac post). I clipped this recipe from Bon Appetit, from their weeknight cooking section. My favorite casserole in the world is Hamburger Pie, my Mom has made it for me for as long as I remember, and this Taco Pie recipe is a 'Mexican' nod to Hamburger Pie. The recipe is so flexible, you can substitute ingredients to what you have on hand, or what you feel like eating. Plus it is super easy to make, and so very delicious. I was sad when I ate the last plate of leftovers today. Try it, you'll love it.

What's in it*
3 Tbl vegetable oil
10 corn tortillas, halved
1 small onion, chopped
2 garlic cloves, minced
1 - 2 Tbl taco seasoning, or cayenne and chili powder, etc
3/4 to 1 pound ground turkey or pork
14.5oz can chopped tomatoes
2 4oz cans chopped fire roasted green chile
1 C frozen or canned corn
1 2oz can sliced olives
1 - 2 C grated cheese (mozzarella, jack and cheddar)

How it's made
Preheat oven to 400 degrees. Heat oil in large skillet (preferably cast-iron), and cook tortillas on each side until golden (work in batches).

Meanwhile, in a separate cast iron skillet, heat oil and saute onions until soft, a few minutes. Stir in garlic and spices. Add ground meat and a pinch of salt, and cook until meat is browned, about 5 minutes. Break up meat as you go. Drain off fat. Stir in tomatoes, chile, corn and olives. Bring to a simmer and cook until water is mostly evaporated (it helps to drain the can tomatoes if very watery).

In a casserole or pie dish (I used two dishes since I had so much filling), layer - half of tortillas, meat/veggie filling, cheese - repeat once more. Bake until cheese melts, about 10 minutes.

*feel free to experiment with ingredients and seasoning. Especially if you like spicy, add a few dashes of tapatio, or add chopped bell peppers, black beans.

1 comment:

  1. for the record, I cut corners and did not saute the tortillas and it came out fine.


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