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.

Slow Cooker Chili Mac

Now that I have a very small human in my life, I am once again re-discovering the joys of the slow cooker. My son is so mellow in the morning, so preparing dinner in the morning is best, so it is ready in the evening, when he may not be as mellow. I have this great book 'Not Your Mother's Slow Cooker Recipes for Two' and it really does have some great ideas in it. Here's a recipe for Chili Mac, which I have never made in my life, nor eaten except freeze dried while backpacking. For some reason it sounded delicious to me, and it was! This is a super simple recipe, and easy ingredients to prepare.

What's in it
1 small onion, chopped
1 lb ground dark turkey
2 cans 14.5oz diced tomatoes, drained (can use fire-roasted)
1 Tbl chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 lb macaroni, parcooked (can use whole grain pasta)
1 can corn, drained
2oz can sliced black olives, drained
2 C grated sharp cheddar cheese

How it's made
In a skillet (cast iron if you have it) saute the onions in olive oil until soft, then add ground turkey, stirring and breaking into pieces, until cooked through. Drain and add to slow cooker. Add tomatoes and spices to slow cooker, and stir to combine. Cook on low for 4 hours.

Meanwhile, cook and drain your pasta.

After 4 hours add remaining ingredients to slow cooker except for cheese, and stir to combine. Cook on low for another hour or so.

Serve in bowls topped with cheese. Enjoy!