Mexican Dinner Aka Taco Pie Recipes

TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

MEXICAN DINNER AKA TACO PIE

Steps:

• Pre-heat oven to 425 degrees. Grease and flour a 9" or 10" pie pan (not deep dish) or spray w/non stick cooking spray.
• Crust:.
• Combine the crust ingredients, stir until blended, batter will be lumpy.
• Pour into prepared pie dish. Spread batter thinly to within 1/4 inch of the rim - sometimes it likes to slide down, adding the filling will push it back up some.
• Filling:.
• Brown the beef and chopped onion together then drain.
• Stir in all the other ingredients, mix well then spoon into crust.
• Bake for 20-30 minutes.
• Let cool for few minutes, serve with your favorite toppings.
• Note: The original recipe called for buttermilk, or plain yougurt, or sour half and half, I misread it the first time I made it and used sour cream, it worked so it's what I had always used, but I finally tried it with buttermilk and it was great.

EASY TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

TACO PIE

Steps:

• Bake the pie crust according to package directions.
• Preheat oven to 350.
• Brown ground beef and drain.
• Add taco seasoning, following package directions.
• Mix the beans and the salsa in a bowl.
• Spread the bean mixture in the bottom of the baked pie crust.
• Add half the ground beef.
• Top with half the tortilla chips.
• Top with half the cheese.
• Repeat ingredient layering to make a second layer.
• Bake at 350 for approximately 20 minutes, or until the cheese is melted to your liking.
• Cool for 10 minutes to allow pie to set.
• Slice and top with whatever optional toppings you would like.

TACO PIE

Steps:

• Brown ground chuck with diced onion and garlic drain if needed.
• add taco mix as directed on package, mix well.
• add the corn, black beans, sliced olives and salsa. Add the water if it's too dry.
• add salt to taste if needed.
• When all is mixed well set aside and let cool a bit.
• Mix one package of corn bread mix as directed, adding the 1/3 cup of sour cream, spread in a 9x13 baking dish.
• In cooled beef mixture mix in 1 cup of cheese, pour mixture over corn bread batter in baking dish.
• Mix second package of corn bread mix as directed, add the remaining cup of cheese and the green chili(I have added bits of sun dried tomatoes to this, makes it pretty), spread on top of meat mixture.
• Bake at 350 degrees for 25 to 30 minutes or until done.
• Serve with extra sour cream and cheese, a nice salad and dinner is done.