Happy Spring everyone! It has been way too long since I last
posted. I had to take an impromptu break from blogging because life got crazy. Like
really crazy. Adulting is so hard. Things haven’t quite settled back down yet,
but I’m going to try my best to at least post once a month.
Since our schedule has been so jam packed lately, I’ve really had to dial back my cooking. Don’t get me wrong, I’m still cooking. I’ve just really simplified my approach to cooking. Time is of the essence, so I’ve been trying to cook things that don’t monopolize my entire day. As much as I would love to spend my entire weekend cooking and meal prepping, I’ve had to prioritize other things above cooking for the time being.
As a result, I’m falling back on fail proof, time saving recipes that I love! They don’t cut back on flavor, but they do cut back on time and that is a huge plus. Remember that Zesty Taco Seasoning recipe I shared? I use that handy dandy seasoning in my Taco Pie. This recipe is so easy because almost all of the ingredients are pre-made. For the pie crust, I just use a store bought pre-made pie crust you can pick up from the refrigerated aisle of the grocery store. I use canned enchilada sauce and refried beans, so that cuts back on time. And my homemade taco seasoning is just sitting in my pantry on standby, so the only thing that needs to be prepared is the ground beef. I love this Taco Pie because it’s a nice alternative to taco night. It’s so easy to prepare and makes for good leftovers. You can top your pie with lettuce, tomatoes, green onions, black olives, salsa or sour cream.
To make the taco meat, brown 1 lb of ground beef over medium to high heat. You can also substitute ground turkey or ground chicken. Add 3 tbsp of taco seasoning and ½ cup of water to the taco meat. Stir and bring to a boil for 2 minutes, then turn heat down to low and simmer for 15 minutes.
Spray a pie dish with cooking spray. Lay the pie crust in the pie dish, press gently into the dish and poke holes into the bottom of the crust with a fork. Bake the pie crust at 450 degrees F for 8 minutes and then remove from the oven. Reduce the oven temperature to 375 degrees F.
Spoon the refried beans into the bottom of the baked pie crust. Top the refried beans layer with the cooked taco meat. Pour the enchilada sauce over top of the taco meat. Finally, top the pie with 2 cups of shredded cheese of your choice. I like cheddar or a Mexican blend. Return the pie into the 375-degree oven for 25 to 30 minutes until beans are warm and the cheese is melted. Remove from the oven and let it cool for 5 to 10 minutes before cutting into the pie.
Top pie with any desired toppings, such as lettuce, tomato, sour cream, green onions or salsa.
