To celebrate Pi day, March 14, which also happens to be a Tuesday, I bequeath to you my recipe for taco pie!
Not only is this taco pie recipe delicious, this is the easiest meal ever. I make this during our busiest weeknights. It takes about 30 minutes and yields 4 servings.
I'm a super big fan of Rick Bayless' Frontera sauces. They make making weeknight meals so much more convenient without sacrificing flavor. As a proud San Diegan, living a couple of miles from the Mexican border, I can say that this line of sauces delivers!!!
This recipe starts with baking a ready-made pie crust, such as Pilsbury frozen pie crusts, filling it with beef and beans and baking again.
Let's get to it!
1 frozen pie crust
1 pound ground beef
1 pouch Frontera Ground Beef Taco Skillet Sauce
1 can refried beans
3/4 cup shredded (or 5 slices) Colby jack cheese
Greek yogurt or sour cream
Preheat oven to 350 degrees. Defrost a frozen ready-made pie crust on the counter for about 10 minutes.
Using a fork, prick the bottom all over and bake for 10 minutes.
While the crust is baking, brown the ground beef in a skillet and drain the fat. Mix in the Frontera sauce and let simmer for a couple of minutes.
Remove the crust from the oven and spread the beans on the bottom of the crust. Spoon the ground beef mixture over the beans and top with cheese.
Bake for 20-25 minutes until it's hot and bubbly. Serve with a dollop of Greek yogurt or sour cream, shredded lettuce and salsa!