TACO PIE WITH CORN TORTILLAS RECIPES

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TACO PIE RECIPE - SOUTHERN LIVING



Taco Pie Recipe - Southern Living image

Essentially a casserole made in a pie pan, our Taco Pie is easy to slice into wedges of delicious flavor. Corn tortillas are partially fried before forming the base of the pie. Then onion, garlic, and ground beef are browned and seasoned with the warmth of cumin and the mild heat of chili powder. Cans of tomatoes, chopped green chiles, and black beans are added to the meat mixture. Fat from the meat mingles with liquid from the tomatoes and chiles and turns into a thick sauce that bakes into the tortillas. Queso fresco (a simple Mexican cheese) is crumbled inside and on top of the Taco Pie. Because of how it's made, the queso fresco doesn't completely melt, making for salty pockets of semi-melted cheese. Garnished with fresh cilantro, sour cream, and a squeeze of lime juice, this tasty weeknight dinner will please any Tex-Mex lover with its classic combination of flavors. 

Provided by Micah A Leal

Total Time 50 minutes

Number Of Ingredients 16

4 tablespoons vegetable oil, divided
7 large corn tortillas, halved
1 yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
12 ounces 80/20 ground beef
1 (14.5-oz.) can crushed tomatoes
2 (4.25-oz.) cans chopped green chiles
1 (15-oz.) can black beans, drained
1/2 cup fresh cilantro, chopped and divided
1 cup queso fresco, crumbled
Sour cream to garnish
Cilantro leaves to garnish
Lime to garnish

Steps:

  • Preheat oven to 425°F. Heat 2 tablespoons of vegetable oil over medium-high in a large skillet. Cook half of tortillas, flipping as they cook, until golden brown, about 3 minutes. Drain on paper towels. Add another tablespoon of oil and repeat with remaining tortillas. Set aside.
  • Add remaining tablespoon of oil to skillet. When oil is shimmering, add onion and garlic and cook until onion is translucent, about 5 minutes. Add salt, cumin, and chili powder and cook for another minute. Add ground beef and break apart with a spoon. Stir mixture until meat is browned and no pink remains, about 4 minutes. Add tomatoes, chiles, and black beans. Simmer until mixture thickens and most of the liquid has cooked off, about 10 minutes.
  • In a pie plate greased with cooking spray, layer half of the cooked tortilla halves on the bottom of the pie plate. Spread half of the meat mixture on top of the tortillas. Sprinkle the surface with 1/4 cup fresh cilantro. Cover the meat and cilantro with half of the queso fresco. Repeat layering with remaining tortillas, meat, cilantro, and cheese. Cover pie plate with aluminum foil and bake for 12 minutes.
  • Allow to cool slightly before serving and garnishing with sour cream, whole cilantro leaves, and a fresh squeeze of lime juice.

SEVEN LAYER TORTILLA PIE RECIPE | ALLRECIPES



Seven Layer Tortilla Pie Recipe | Allrecipes image

Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.

Provided by KDCG

Categories     World Cuisine    Latin American    Mexican

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
  • In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  • Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  • Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Nutrition Facts : Calories 405.1 calories, CarbohydrateContent 54.8 g, CholesterolContent 16.3 mg, FatContent 11.7 g, FiberContent 8.1 g, ProteinContent 21.1 g, SaturatedFatContent 5.3 g, SodiumContent 1325.3 mg, SugarContent 3.5 g

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