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Wednesday, May 2, 2012

Taco Pie

I love any type of meal that can be served from one dish. Things that I can prep earlier and then throw into the oven 30 minutes before supper. This taco pie certainly fits that bill.
It's gluten free (of course) and quite tasty. I've made it two nights in a row, but the first night I followed a different recipe for the 'filling' and I wasn't happy with it. It was good, but forgettable. I knew I needed to make it again right away with changes so that it would be memorable and I would then remember to make it again later! The crust recipe is from Here, but I wouldn't make her meat recipe again. Like I said, it was good but not great. As soon as I bit into the original version of this pie, I had a lightbulb moment. Refried beans! That's what this needed. So without further ado....Taco Pie! (Which of course was gobbled up before I took a picture, that's what happens when a tasty supper is pulled out of the oven with 4 adults and 2 children looking on! Just imagine a taco pie and that's what it looked like!)

1/4 Cup Butter
2/3 Cup Milk
1 Tbsp. Taco Seasoning
2 1/2 Cups Instant Potato Flakes (as I've said before, not a huge fan of instant anything, but when cooking gluten free sometimes we have to make do!)

Melt butter in a small pot. Add milk. Bring to a boil and add taco seasoning. Mix well. Remove from heat and add Potato Flakes. At this point you may need to add a few Tbsp. of water to get it to mix properly. You want a 'doughy' type of consistency, but you do want all the potato flakes mixed in.

Press into a pie plate. Bake just the shell at 350F for 10 minutes. Remove and let cool (or if you are in a hurry add the filling right away and just bake. Prebaking/cooling just allows the crust to firm up a little bit, but it's not a complete must-do!)

1 lb. Ground Beef
1 Recipe of Refried Beans

Cook and drain beef. Cook refried beans. Mix together. Scoop into shell. Bake at 350F for approx. 25-30 minutes or until the crust starts browning.
Remove from oven and top with cheese, lettuce and tomatoes. Serve with sour cream.

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