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Zesty Beef Taco Pie

This taco pie takes only thirty minutes to make and is perfect for those nights when you are pressed for time. The cheese blend and refried beans give it a Tex-Mex flair that just might make this recipe a new family favorite.
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Prep Time 30 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients
  

Tortillas

  • 1 cup Bisquick
  • ½ tsp sugar
  • 2 tbsp canola oil
  • ¼ cup water

Filling

  • ½ pound ground beef
  • ½ cup diced onion
  • ½ tbsp minced garlic
  • ½ tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup refried beans
  • 2 Bisquick tortillas
  • ½ cup salsa
  • 1 cup shredded Mexican cheese blend
  • ½ cup freshly diced tomatoes
  • ¼ cup chopped green onions
  • 1-2 tbsp finely diced jalapeno peppers
  • chopped cilantro for garnish
  • sour cream

Instructions
 

Tortillas

  • Sift one cup of Bisquick with one-half teaspoon of sugar in a mixing bowl. Stir in two tablespoons of canola oil and one-quarter cup of water. Add more water if needed, to make a stiff dough.
  • Knead the dough until smooth and elastic. Place in a greased bowl covered with a damp cloth on top. Let the dough rest for fifteen minutes.
  • After the dough has rested, divide it into four equal parts. Form each piece into a ball. On a lightly Bisquick floured surface, roll out the dough into ten-inch circles. Repeat with all pieces (This taco pie takes two tortillas, so you can freeze two of the dough balls for future use.)
  • Cook each tortilla in a hot skillet until bubbles grow large, flip over and cook again until light browning shows.

Filling

  • Preheat the oven to 375°F and lightly grease a pie plate.
  • Heat a large skillet over medium-high heat and brown half a pound of ground beef. Add half a cup of diced onions and half of a tablespoon of freshly minced garlic. Season with half a tablespoon of chili powder, one teaspoon of ground cumin, half a teaspoon of paprika, half a teaspoon of salt, and half a teaspoon of freshly ground black pepper. Cook until the meat is browned all the way through. Drain any excess fat.
  • Place one ten-inch tortilla into the pie plate, allowing the tortilla to cover the bottom of the pie plate and go up the sides. Top with half a cup of refried beans and spread evenly. Spoon the taco meat over the beans and place the second tortilla on top, pressing down around the sides gently.
  • Bake in the preheated oven for fifteen minutes or until lightly browned.
  • Remove from the oven and spread half a cup of salsa over the top. Sprinkle with one cup of shredded Mexican cheese, half a cup of diced tomatoes, one-quarter cup of chopped green onions, and two tablespoons of finely diced jalapeno peppers. Bake until the cheese is melted.
  • Remove from the oven and allow to cool. Garnish with freshly chopped cilantro and serve withsour cream.
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