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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. *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.