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Easy Taco Pie

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Easy Taco Pie

A classic Mexican dish is full of flavor and layers of textures. Make this delicious yet filling meal for weeknight or weekend dinner.

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 each poblano peppers
quartered, or green bell pepper
* Camera
1 each onions
chopped
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2 each garlic cloves
minced
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1 tablespoon chili powder
or to taste
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1 teaspoon cumin
ground, or to taste
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19 ounces salsa
pureed, store-bought or homemade
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14 ounces kidney beans, canned
drained and rainsed
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2 tablespoons tomato paste
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¼ cup cilantro
freshly chopped
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8 each corn tortillas (6-inch)
* Camera
1 cup monterey jack cheese
shredded
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To serve
¼ cup scallions, spring or green onions
or as needed
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½ cup sour cream
or as needed
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Ingredients

Amount Measure Ingredient Features
1 each poblano peppers
quartered, or green bell pepper
* Camera
1 each onions
chopped
Camera
2 each garlic cloves
minced
Camera
15 ml chili powder
or to taste
Camera
5 ml cumin
ground, or to taste
Camera
549.1 ml/g salsa
pureed, store-bought or homemade
Camera
404.6 ml/g kidney beans, canned
drained and rainsed
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3E+1 ml tomato paste
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59 ml cilantro
freshly chopped
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8 each corn tortillas (6-inch)
* Camera
237 ml monterey jack cheese
shredded
Camera
To serve:
59 ml scallions, spring or green onions
or as needed
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118 ml sour cream
or as needed
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Directions

Slice one of the pepper quarters into thin strips; reserve the garnish.

Chop remaining pepper.

In large noncorrosive skillet, cook onion and garlic until fragrant and soft, about 3 minutes.

Add chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 3 minutes or until pepper is softened.

Add salsa, kidney beans and tomato paste, cook for 7 minutes or until thickened.

Stir in cilantro, remove from heat and set aside.

Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375℉ (190℃) F oven for 10 minutes or until crisp.

Break the tortillas into half or large pieces.

Place ⅓ of the tortillas on lightly greased 9 inch pie plate; top with ½ sauce and ½ cheese.

Repeat layering once, top with remaining ⅓ of tortilla.

Bake for about 15 minutes or until heated through.

Sprinkle with remaining cheese; garnish with green pepper strips.

Bake for 3 minutes or until cheese is melted.

Cut into wedges and serve warm with sprinkled scallions over and dollop of sour cream.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 31945% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 982mg 41%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 33g
Vitamin A 28% Vitamin C 57%
Calcium 34% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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