Taco Pie – Perfect for Weeknight Dinners
Last night, we had a wonderful Nutrition Workshop in Culver City, CA featuring our founder Peggy Curry. Peggy gave a demonstration on how to get organized in your kitchen so that healthy weeknight dinners are a breeze to put together. The Taco Pie was one of the raved about recipes so we thought we would share it with you here. Enjoy!
- 1¼ lb. Ground chicken, turkey, beef or tofu crumbles
- ½ – ¾ C. Organic Ketchup
- 2 tsp. Spice Hunter’s Mexican Seasonings
- ½ tsp. Garlic powder
- 1 tsp. Cumin optional
- ½ tsp. Ground Ancho Chili pepper (optional)
- Sprinkles of salt and pepper to taste, but taste first!
Heat pan on medium heat. Brown ground meat or tofu in pre-heated pan, crumbling meat with fork, until browned. Add the seasonings and ketchup. Simmer for 10- 15 min. on low heat. Make sure it’s nice and moist.
While meat is cooking ready the following:
1 pie plate or quiche dish
3 Organic flour tortillas, corn or brown rice tortillas
1 can refried black beans or pinto beans … be creative!
1 fresh corn husked and shucked from the cob or 1 can of organic corn
1-2 Cups grated blend of jack and cheddar cheeses, feta or a specialty Mexican cheese
Start with tortilla, Spread 2 heaping spoonfuls of refried beans around onto tortilla. Make sure you will have enough to do this 2 more times. Spread some meat mixture, sprinkle with corn, and top with some cheese. Repeat two more times. Sprinkle top with some Mexican Seasonings, and some fresh cilantro.
Bake at 350 uncovered for 20 min., until hot, browned and bubbly.
Guacamole, sour cream, and salsa
Vegetarian/Vegan Variation: tofu crumbles, vegan cheese, cooked brown rice along with corn over black beans.
Serve with a salad topped with toasted pepitas/pumpkin seeds