I am afraid my love of cooking ends when the temperature outside gets above 90. We are in full air condition mode here at the Silbaugh house. It has been almost a year since we have turned on the air conditioning, since it is mid 70's year round here. Alas, the heatwave has made it's way to Southern California and I am not left to slave over a hot stove, when a scoop of ice cream just sounds a whole lot better.
Since I have no appetite at all from the heat, I am making the boys their beef. I had made a tortilla pie last week that was vegetarian, so not it is their turn. This recipe was a huge hit. They loved the blend of flavors. My husband, who I like to call "cast iron gut" didn't even put his hot sauce on it. If you are looking for stock to buy, Cholula is a safe bet, since my husband can eat a bottle of it per day. So I was shocked that he ate it just the way I served it! Enjoy!
Gluten Free Taco Pie
adapted from BS Recipes
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 large potatoes cooked, peeled and then grated.
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded optional
Sour cream, optional
Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add cooked, grated potato until incorporated. Press mixture into the bottom of a 10-inch pan.
Bake for 15 minutes.
In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook for 3 minutes on high stirring constantly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with desired toppings like: cheese, lettuce, and tomatoes. Cut and serve with optional sour cream.