Taco Pie

Yesterday I had some left-over ground beef that need to be use up. There wasn't enough of it to use by itself, so I had to "stretch it" a bit to make it work as a full family meal. As well It needed to be quick, easy and a one-dish meal, as my daughter and I have Taekwondo, and big complicated meals just don't happen on practice evenings. Enter the Taco Pie!!!

Taco Pie
Oven at 350F
7-8 corn tortillas
8 ounces ground beef fully cooked
1 to 1 1/2 cups cooked brown rice
8 oz. shredded cheddar cheese
1 cup of your favorite salsa
1 tsp. each cumin, coriander, smoked paprika, salt, and Cayenne (optional)
    ( If you don't have these spices then a packet of taco seasoning will do just fine)
1 14oz. can of beans (pintos, navy, black, whatever you have works) drained
1 Roma tomato sliced into 8 wedges

Over high heat, set your largest cast iron skillet or griddle. in as little oil as possible cook the tortillas one minute per side, just until they start to brown, but are still soft enough to work with. Allow them to cool.

Meanwhile mix the ground beef, rice, 1/2 of the cheese, the salsa and all the spices together in a big bowl. Once that is done, in a 910 inch pie pan arrange the tortillas like a pie crust.

Pour in the ground beef filling, then add the beans, and finally top with the remaining cheese.

Arrange the tomato slices on top. Bake at 350F for 30-35 minutes until the pie is brown and bubbly.

Let the Taco Pie stand for 5 minutes or so to "set up". Serve with sour cream, salsa, and any other garnishes you like with regular tacos. Olé!!