Taco Pie

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. 

Follow Us!