Taco Pie

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Taco Pie

  • Servings: 6-8
  • Difficulty: Easy
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I had recently purchased a couple of frozen pie shells because I was too lazy to make them from scratch and after using one for a pie I was kind of stuck on what to do with the other since I really didn’t want it taking up freezer space indefinitely.

I’m not entirely certain where the brainstorm for this one came from but it works and it is really good plus I got to use some of the remaining hot peppers from my garden.

Here’s how we do this one.

Shopping list:

  • 1 pound ground Pork
  • 1 pound ground Beef
  • 1 nine inch frozen Pie crust
  • 1 1/2 Green Habaneros – finely chopped
  • 1 medium Yellow Onion – diced
  • 1 medium Yellow pepper – diced
  • 1 medium Red pepper – diced
  • 2 tablespoons Chili powder
  • 2 tablespoons Chipotle powder
  • 2 tablespoons Sea Salt
  • 1/2 cup Chicken stock
  • Shredded Cheddar
  • Chopped Green Onion for garnish
  • Diced Tomato for garnish
  • Sour cream for garnish

Putting it all together:

  1. Preheat your oven to 350° and bake the pie crust for approximately 15 minutes
  2. In a large pan brown the pork and the beef, drain the grease setting the meat aside.
  3. In the same pan saute the yellow onion, red and yellow peppers for about four minutes
  4. Add back in the browned meat, hot peppers, seasonings and chicken stock, stirring well. Bring to a boil and reduce heat to simmer for about 5 minutes.
  5. Pour the mixture into the pie shell and put in the oven for about 10 minutes. Cover with the cheese and bake until the cheese is melted and bubbly. About another 4 minutes
  6. Top with the green onions, tomatoes and sour cream and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

 

 

Taco bake

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So another successful meal has been planned, cooked and served and everyone enjoyed it immensely. You’re now putting away the leftovers and you wonder just how or when you will use them.

That’s the thought that ran through my head the other day as I was putting away the leftover Taco meat and fixings because the manufacturers of the Taco kits NEVER give you enough tortillas for the amount of seasoned meat you inevitably wind up making and so you’re left scratching your head on what to do. You could put it into a freezer bag and freeze it flat for the next time but when is the next time you will be making Tacos? You could do a Mexican style omelet for Breakfast the next day or you could do what I did and use it for a Midnight Snack.

This dish is so simple to make, mainly because it is using leftovers, and it is a “simple but tasty recipe for the grilling season and beyond”.

Ingredients:

–  Leftover seasoned Taco meat

–  Thin sliced potatoes

–  1/2 Half diced Spanish onion

–  Half a cup of Shredded cheese –  Tex Mex style works best.

–  Two teaspoons of Parsley

–  1/4 Cup Salsa

Method:

–  In the bottom of  an Oval shaped Ramekin or similar type dish lay the sliced potatoes

–  In a medium sized bowl mix the seasoned Taco meat, onion and Salsa

–  Pour the meat mixture over the sliced potatoes

–  Top with the shredded cheese and parsley

–  Bake in a 350 degree oven for approx 30 minutes

There you have it. A “simple but tasty recipe for the grilling season and beyond”.

So until next time………

Bon Appetit