Featured Recipe from the KSL Recipe Swap:
If you’re a fan of tacos (and really, who isn’t?), then get ready for the most genius crossover since nachos met guac—introducing Taco Pie! This recipe is from the KSL Recipe Swap from Curry Girls Kitchen!
Whether you’re hosting a Taco Tuesday or just need an easy, weeknight dinner that packs a punch, this taco pie is the answer.
Ingredients:
- Olive oil spray or other oil for greasing
- 2 Tablespoons avocado oil
- 1-1/4 pound ground meat chicken, beef, turkey, or even a vegan ground round
- ¼ teaspoon jalapeño or serrano chili pepper optional
- 1 Tablespoon Mexican seasoning blend plus more for sprinkling (or 2 teaspoons chili powder plus 1 teaspoon ground cumin and 2 Tablespoons chopped cilantro)
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 cup organic ketchup
- 3 large tortillas grain-free tortilla suggestions: Siete Almond Flour Tortillas and or LA Tortilla Factory Cauliflower Tortillas
- 1 15.5 ounce can refried beans
- 1 15.5 ounce can organic corn or 1 cup fresh or frozen corn
- 1 cup Mexican cheese blend shredded (or 1 to 2 cups any vegan cheese, like Violife, Miyoko’s, or Daiya)
- 1 Tablespoon chopped cilantro
- Mexican seasoning blend
Instructions:
- Preheat the oven to 350°F. Spray the inside of a 9-inch pie plate with oil or rub it with a bit of oil with a paper towel.
- Heat a pan over medium heat. Add the oil. Add the ground meat and jalapeno. Cook, stirring occasionally, until browned, about 5 minutes. Stir in 1 tablespoon of the Mexican seasoning blend and the garlic powder, sea salt, and ketchup. Simmer for 5 to 10 minutes on low heat to absorb any remaining moisture. Add a tablespoon or two of water if the meat starts to stick.
- Layer 1 large tortilla onto the prepared pie plate, then spread one-third of the refried beans onto the tortilla. Layer one-third of the taco filling over the beans. Sprinkle on one-third of the corn. Top with one-third of the grated cheese blend. Repeat the layering two more times, then finish the top of the “pie” with a sprinkling of Mexican seasoning blend and fresh chopped cilantro.
- Bake uncovered until the pie is hot and bubbly with a lightly browned top, 20 to 30 minutes. Let sit for 5 minutes, then slice into 6 pieces.
Slice and serve, and most importantly, Enjoy!
