Taco Pie

Here’s the thing about being a blogger who primarily blogs about recipes: in order to blog, you have to cook. Things I have not been doing much of lately? Cooking. With the long (and much needed) holiday weekend, I threw in the cooking towel on Wednesday and didn’t walk back into the kitchen last night. That’s not to say we didn’t eat anything at home, we did, but the things we made were juices or omelets or a quick sandwich or pasta. Simple stuff. I decided to make a slow re-entry with this easy taco pie. It’s similar to the enchilada casserole I’ve posted in the past (and yes, it looks like prison food) but it’s round and I snuck a bunch of vegetables into it, so it deserves to be called Taco Pie.

This is really a kitchen sink recipe — whatever Mexican ingredients you have laying around the house could easily be added/substituted. It would be great with black beans, or with diced green chiles, or with Rotel. Substitute ground beef or ground chicken for the turkey. Corn tortillas for whole wheat. You get the picture.

Begin by browning your ground turkey and onion in a large non-stick skillet. While the turkey was browning, I whipped up another batch of my go-to enchilada sauce from Budget Bytes.

Taco Pie

Once the ground turkey is cooked through, drain off any fat.

Taco Pie

Then, add in two cups of frozen corn and one can of diced tomatoes with the juices. Stir to combine and allow the mixture to cook for a few minutes until the juices reduce.

Taco Pie

Mix in 1/2 a recipe of enchilada sauce. (Alternately, you could use taco seasoning, but I love the results of mixing in the enchilada sauce that I achieved from this baked taco recipe.)

Taco Pie

In a large round baking dish, lay one tortilla. Top with 1/3 of the ground turkey mixture spreading to coat evenly.

Taco Pie

Top with 1/2 cup of shredded Mexican blend cheese. Repeat the layers, ending with a tortilla.

Taco Pie

Bake in the oven for 25-30 minutes at 375 degrees. Allow the taco pie to rest for 10 minutes before serving (this will allow you to cut it more easily.)

Taco Pie

Top with salsa, sour cream and any other taco toppings you enjoy!

Taco Pie

Taco Pie
Serves 6
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 1 package ground turkey
  2. 1 onion, diced
  3. 1 recipe red enchilada sauce (http://www.budgetbytes.com/2012/08/red-enchilada-sauce/)
  4. 2 cups frozen corn
  5. 1 14 oz can diced tomatoes with juices
  6. 4 whole grain tortillas
  7. 1 1/2 cups Mexican blend shredded cheese
  8. Salsa, sour cream, jalapenos for serving
Instructions
  1. Begin by browning your ground turkey and onion in a large non-stick skillet.
  2. Once the ground turkey is cooked through, drain off any fat.
  3. Then, add in frozen corn and diced tomatoes with the juices. Stir to combine and allow the mixture to cook for a few minutes until the juices reduce.
  4. Mix in 1/2 a recipe of enchilada sauce.
  5. In a large round baking dish, lay one tortilla. Top with 1/3 of the ground turkey mixture spreading to coat evenly.
  6. Top with 1/2 cup of shredded Mexican blend cheese. Repeat the layers, ending with a tortilla.
  7. Bake in the oven for 25-30 minutes at 375 degrees. Allow the taco pie to rest for 10 minutes before serving (this will allow you to cut it more easily.)
  8. Top with salsa, sour cream and any other taco toppings you enjoy!
Two Forks One Love http://twoforksonelove.com/

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