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Mexican Taco Pie
Somewhat complex recipe but definitely worth it!
Quick Facts
Prep Time: 1 hour
Chill Time: 25 minutes
Bake Time: 25 to 30 minutes
Yield: 1 (9-inch) pie, about 6 to 8 servings
Ingredients
- Crust:
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 6 tablespoons cold butter, cut into pieces
- 3 to 5 tablespoons ice water
- Filling:
- 1 tablespoon Mazola® Extra Virgin Olive Oil
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 poblano pepper, roasted* and diced
- 1 cup diced tomato
- 3/4 cup black beans, rinsed and drained
- 2 tablespoons chopped cilantro
- 1 package (1 ounce) taco seasoning
- 1-1/2 cups prepared Mexican OR Spanish style rice
- 1 cup reduced sodium chicken broth
- 1 cup water
- 3 tablespoons Argo® Corn Starch
- Cornbread Topping:
- 3/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1-1/2 teaspoons Argo® Baking Powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 tablespoons Mazola® Extra Virgin Olive Oil
- 1 egg
- 1/2 cup queso fresco (Mexican crumbling cheese) OR Mexican blend shredded cheese, divided
- 1/2 teaspoon crushed oregano
Directions
- To make crust: Combine flour, salt and chili powder in a medium bowl. Cut in butter with pastry blender, two knives (or use fingers to incorporate) until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, until mixture comes together in a ball. Mold into a disk, wrap in plastic and chill in refrigerator for at least 25 minutes.
- To make filling:Heat olive oil in a large skillet over medium heat. Add ground beef, onion and garlic and cook until browned, about 7 to 8 minutes. Drain excess grease. Add poblano pepper, tomato, black beans, cilantro and taco seasoning. Cook 3 to 4 minutes. Stir in prepared rice, chicken broth and water. Whisk in corn starch until dissolved. Bring to boil and boil for 2 minutes, stirring frequently. Remove from heat; set aside.
- Preheat oven to 375°F. Roll out pie dough on a floured surface to 12-inch circle to fit 9-inch pie pan. Place in pie pan, trim excess dough and flute or crimp edges with a fork. Place in refrigerator until ready to use. (TIP: For easy cleanup, and to prevent sticking, roll dough out between sheets of lightly floured parchment paper.
- To make cornbread topping: Combine flour, cornmeal, sugar, brown sugar, salt and baking powder in a medium bowl. Whisk in milk, olive oil, egg and 1/4 cup queso fresco until blended.
- To assemble pie: Spoon 3 cups meat filling into prepared pie crust. (You will have about 2 cups filling left over; use to make burritos, tacos or nachos.) Pour cornbread batter carefully over filling. Pie will be full.
- Bake 25 to 30 minutes until topping begins to brown. Sprinkle top of pie with remaining queso fresco and oregano; continue baking 2 to 3 minutes. Cool on wire rack 10 minutes before serving.
- *To roast poblano pepper: Line a baking sheet with foil. Rub oil oil lightly over poblano pepper. Roast in preheated 425°F oven 15 to 20 minutes, turning once, until skin blisters. Remove from oven. Let cool slightly. Run cold water over pepper to easily remove skin, top and seeds.
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