Taco Pie

Tonight for dinner was Taco Pie. Everyone liked it and ate it, even the little guy. It was pretty good and we will probably make it again. It was easy as well. I made a lot of changes to the recipe so I wrote my own version. This is what I based the recipe off of but here is what we actually made:

Rachel's Version of Taco Pie

by Rachel L- http://cookingformyfamily.blogspot.com

Serves 6

1 9" whole wheat pie crust

1 can Amy's Organic Refried Black Beans (these have extra flavorings and onions/peppers in them for great taste)

1/2 to 3/4 pound ground beef, cooked (I used some we had already cooked in the freezer)

1 cup organic cheddar cheese, shredded

Optional Toppings (organic preferred):

shredded lettuce

diced tomatoes

sliced black olives

sour cream

guacamole

crushed tortilla chips

chopped onion

Defrost your pie shell and cook per the package directions for empty shells (usually around 10 minutes). In the meantime cook your ground beef (you can add a little onion to this or taco seasoning if you like) and drain. When the shell comes out of the oven, set the oven to 350. Then spread the refried beans along the bottom and sides of the shell. Add your ground beef and then the cheddar cheese. Place back in the oven for around 15 minutes or until the cheese is melted. Then top the pie with any additional toppings (or all!) that you would like and slice. If you have picky eaters, you can slice first and then add individual toppings. I would also suggest putting the chips closest to the cheese because they will fall off otherwise. You can even put the chips under the cheese before baking, if you like, to ensure they stay on the pie.

This recipe can be doubled if you have a large crowd to feed.