Thursday, October 08, 2020

Deep Dish Taco Pie


This past week, I have been trying new recipes, and most of them from the food blog Plain Chicken.  If you haven't yet met Stephanie, then head on over and check out the yummy food she shares.
Deep Dish Taco Pie caught my eye immediately.  I love Mexican food and anything casserole, so this one was a must add to my meal plan.
The verdict:  A big thumbs up from the family.
This makes a huge batch, so unless you are cooking for a crowd, you may want to halve the recipe.


Deep Dish Taco Pie 
Adapted from: Plain Chicken 
2 lbs ground beef 
1 (1-oz) packets taco seasoning 
2 (5.6-oz) packages Knorr Spanish Rice 
1 (12-oz) package frozen corn kernels, thawed 
1 cup salsa 
3 cups shredded cheddar cheese 
3 eggs 
1½ cups milk 
1 (15-oz) package refrigerated pie crust, 2-count 
Preheat oven to 400ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside. In a skillet, brown ground beef till no longer pink, drain. Add taco seasoning and water called for on the package. Cook until all liquid is absorbed. Cook both packages rice as per directions on the packages. 
Cool slightly. Lay pie crusts in baking dish. Cover the entire bottom and sides of dish. Press pieces together with fingers. Spread corn kernels over pie crust. Top corn with cooked rice. Top rice with taco meat then cheese. Whisk together eggs, milk, and salsa. 
Pour over taco meat. Place on middle rack of oven and back for 30 minutes or until top is starting to brown. Let rest 10 to 15 minutes before cutting. 
Note: For tips, head on over to Stephanie's original recipe.

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