easy taco pie
Taco filling loaded into a flaky, buttery crust? Yes please.
Ingredients
- 1 pie crust, thawed
- 1 tbsp butter
- 1 lb veggie ground beef, or regular
- 1 small yellow onion, diced
- 1 1/2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 can black beans, drained well
- 1 can fire-roasted tomatoes, drained well
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup plain whole milk Greek yogurt, or sour cream
- sliced avocado and cilantro, for garnish
Instructions
- Preheat oven to 425 degrees.
- Lightly grease a 9-inch pie plate. Form the crust as you please (and according to your ability level, which, if you're like mine, is pretty noob). Chill the crust in the fridge while you make the filling.
- Melt the butter with 1 tablespoon olive oil in a skillet over medium heat. Stir in the veggie ground, onion, smoked paprika, chipotle chili powder, cumin, garlic and onion powders. Cook until the beef browns, about 6-8 minutes.
- Stir in the black beans, fire roasted tomatoes, and 3/4 cup of the cheese. Simmer a few minutes until thickened. The sauce should not be too liquidy - if it is, ya don goofed and didn't drain the beans and tomatoes well enough. Womp womp.
- Pour the filling into the prepared pie crust. Dollop with spoonfuls of yogurt/sour cream. Top with the remaining cheese. Bake 12-15 minutes until the cheese melts and is gooey, and the crust is golden. Cool at least 15 minutes, then top with fresh avocado slices and cilantro before slicing and serving!