Ultimate Taco Pie

 

 

The Ranch Kitchen's Ultimate Taco Pie

 

 

Taco pie is a dish I haven't fixed in years.  Years ago as I'm known to do, I made a recipe I found and tried it out on the first try for a party.  It was a huge hit and  sadly I've long since lost the recipe.  Tonight as I drove home I questioned just what we would have for dinner?  With two pounds of prepared frozen taco meat left over from the week before, I knew that meat would either turn in to taco soup or a really spicy spaghetti with meat sauce! 

 

Thank God for the defrost button on my microwave because in under 10 minutes the meat was thawed and I started to piece together my newest 'creation' or recipe for my Ultimate Taco Pie. From a recipe for a tomato pie and separate taco pie I found on the Internet, this recipe was born. My husband, daughter and her sweet friend ate it up and I have one extra pie to have for leftovers tomorrow night! 

 

When possible I always cook times two for the next nights meal.  I've found over the years to freeze what meat I can to reinvent in recipes at a later time.  It saves me huge amounts of time and money in the long run, and most importantly helps me get a healthy meal on the table for my family.

 

 

Ultimate Taco Pie

 

 

2 lbs. prepared taco meat

1 - 6 ounce can of chopped green chili's

1 small onion, chopped fine

2 prepared pie shells, uncooked

2 cups crushed tortilla chips

1 can,  7 ounce Herdez Salsa Verde

2 tomatoes, cored and sliced 1/4 inch thick

garlic salt to taste

2 cups REAL Mayonnaise

2 cups Fiesta Blend Cheese (Monterrey Jack, Cheddar, Queso Quesadilla and Asdero Cheeses

1 teaspoon Tony Chachere's Original Creole Seasoning

 

 

Cook hamburger meat until browned. Drain excess from meat , add water, taco seasoning packet according to package directions.  Add chopped onion and can of chopped green chili's to taco meat and set aside. 

 

In a separate bowl mix 2 cups Real mayonnaise, 2 cups grated cheese with  Creole Seasoning and set aside. 

 

 

Place crushed tortilla chips in the two uncooked pie shells.  On top of the crushed tortilla chips pour Herdez Salsa Verde evenly as possible on top. 

 

Next pour meat mixture on top crushed tortilla chips.  Layer sliced tomatoes and sprinkle with garlic salt to taste. 

 

Spoon mayonnaise and cheese mixture on top of the tomatoes as evenly as possible.  Place in a 375 degree oven, uncovered and bake for 45 minutes or until cheese topping and crust are browned. 

 

Slice my Ultimate Taco Pie and serve along side refried beans, salsa or taco sauce, salad and a dollop of sour cream!

 

Enjoy as we sure did!

 

Alise @ The Ranch Kitchen!