Here’s a favorite! This super-easy taco pie will be a weeknight family favorite. Your family will race to the table when you serve this crescent-crusted taco piein which crushed corn chips add just the right crunch! this recipe is adapted from : Janets Appalachian Kitchen
This Loaded Taco Pie will turn dinner into a fiesta! This totally delicious, super easy taco pie recipe can be on the dinner table in just 30 minutes! Like a Mexican version of chicken potpie, this Taco Pie is a fun twist on a favorite family dinner! Meat, seasonings, corn, and peppers are topped with cheese and a cornbread crust for an easy weeknight supper.
How to make it:
Serves : 5, WW SP : 7, Dinner… dessert… anytime is taco time ♥ This recipe has 5 serving and the sp values per serving is 7.
What you need ? :
5 8″ flour tortillas fat free
1 lb. ground beef; fat free
1 16 oz. can refried beans
2 T. reduced sodium taco seasoning
1/4 C. water
1 jar salsa (I didn’t really measure, just used big spoonful’s)
2 C. shredded Colby jack cheese
2 green onions, chopped
1 tomato, chopped
How to Make it :
In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.