I have been in a bit of a cooking rut. Since we haven’t really had much of a winter all my plans to make soups and comfort foods have gone out the window. It’s pretty tough to enjoy a bowl of hot chili when it’s 90* out. So Monday I realized I had NO plan for dinner. I noticed a pie crust in the refrigerator that needed to be used and I remembered we had some ground beef in the freezer so my brain started working. In the end, we had this taco pie for dinner. It was simple and delicious and a bit of a change from our regular taco or burrito night.
1 pie crust
3/4 lb. ground beef
1/2 onion, chopped
1 – 16 ounce can refried beans
1- 16 ounce can diced tomatoes, drained
1/2 cup frozen corn
1 1/2 cups shredded cheese
Tortilla chips, crushed – approximately 1 cup
Unroll pie crust and form into pie plate, trim edges and poke with a fork. Bake for 6 – 8 minutes at 450*.
While the crust is cooking, start getting the filling going. Brown the ground beef in a skillet, add the chopped onion and cook until meat is no longer pink. Drain fat, if necessary. Add the taco seasoning, tomatoes and corn and cook for about 5 minutes.
When the crust is finished, remove from the oven. Turn oven down to 350*
Spread the refried beans carefully on the bottom of your crust. I used a deep dish pie plate, so I was able to use the entire can of beans. If you would rather use a small pie plate, I would use only half the can. Sprinkle about 1/2 cup of the shredded cheese on next. Then add the ground beef mixture. The pie plate should be pretty full. Add the crushed tortilla chips. I would suggest crushing them pretty well, or it will be difficult to cut through the cooked pie. Sprinkle the rest of the cheese over the top.
Bake at 350* for about 15 until the top is bubbly. Garnish with green onions and sour cream.