Pie Pilgrimage - Taco Pie

Taco Pie is a recipe I've been making since way back in the day when I was, oh, say about my daughter's age.  She's close to ten years old, so we'll just say, I've had this recipe around for a while.  With that said, I can't recall where my Mom and I first dug this recipe up from, but I do know we liked to make it and my brothers loved to eat it.

It's the savory side of pie making and I wanted to share it with you.  If you like tacos, you'll like taco pie!

Taco Pie

Here's What You Need:

1 pie shell

1 lb. ground sirloin

1 finely chopped onion

1 packet low-sodium taco seasoning

1 can fat free refried beans

1 jar taco sauce, salsa can be substituted if it's all you have

2 cups shredded cheddar cheese

12 crushed nacho chips

shredded lettuce, chopped tomato, sour cream and avocado slices to garnish

Here's What You Do:

Pour yourself a margarita.  Proceed with the rest of the meal...

Preheat the oven to 400 degrees and then bake the pie shell for 10 minutes.  Reduce the oven to 350 degrees and let the pie crust cool.

Brown the ground sirloin with the onion.  Add the taco seasoning according to the package.  That means, be sure to add the amount of water also that your package calls for!  In a small bowl, combine the refried beans and 1/3 cup taco sauce.  Spread half of this mixture in the bottom of the pie shell.  Top with half of the sirloin mixture, 1 cup cheese and nachos.  Repeat layers.

Bake for 20-25 minutes to heat it completely through.  Remove from the oven and let it sit for about 10 minutes before serving. Cut into pie wedges and serve with the lettuce, tomato, sour cream and avocado.  You can also toss on some black olives or sliced jalapenos.  Whatever you like with a taco, you'll like with this!