Taco Pie
24 ingredients
6 steps
Ingredients
- For crust:
- 2 1/2 cups water
- 1 1/2 water
- 1 tsp. salt
- For filling:
- 1/2 tsp. each garlic powder and ground cumin
- 1/4 tsp. each dried oregano and ground coriander
- 1 Tbs. olive oil
- 1 cup refried beans or pinto beans
- Saute:
- 1/4 cup shredded onions
- 1 Tbs. olive oil
- 1 pound ground beef
- 1 chipotle chile in adobo, minced
- 1 Tbs. adobo sauce
- 2 tsp. chili powder
- Puree:
- 1 avocado, pitted and peeled
- 1/4 cup cream cheese
- 1/4 cup fresh chopped cilantro
- 2 tsp. fresh lime juice
- 1 clove chopped garlic
- Garnish:
- Shredded cheese, lettuce, tomatoes, sour cream
Directions
-
1Preheat oven to 350 F.
-
2For crust: cook water, masa and salt in saucepan over med-high heat until very thick, whisking constantly, about 6 minutes. Remove from heat. Allow to cool, once cool enough to handle, press into 10 inch cast iron skillet, to form crust. Bake until firm, about 25 minutes.
-
3For filling: cook garlic, cumin, oregano and coriander in 1 Tbs. oil until fragrant, about 30 seconds. Add beans; cook until heated through, about 1 minute. Spread mixture over bottom of crust.
-
4Saute onion in 1 Tbs. oil over high heat, 1 minute. Add beef; saute until cook through, 5 minutes. Drain all but 2 Tbs. of drippings. Reduce heat to medium and stir in chipotle, adobo and chili powder; season with salt and pepper. Spread mixture over refried beans and transfer to oven to keep warm while preparing avocado mix.
-
5Puree avocado, cream cheese, lime juice and chopped garlic until smooth; season with salt and pepper, spread over pie.
-
6Serve with garnishes.
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