What could be better than a quesadilla or a beef taco? How about five layers of savory, cheesy goodness stacked to perfection?
This taco pie features five delicious layers of seasoned ground beef and shredded cheese, all nestled between soft flour tortillas.
Baked until the cheese is perfectly melted and the tortillas are warm and toasty, this Tex-Mex creation stands tall as a satisfying dinner option or a hearty midnight snack. I
f you’re after an affordable, easy-to-make meal that doesn’t skimp on comfort, keep reading for our top tips on crafting this mouthwatering taco pie.
Ingredients:
5 flour tortillas (8 inches each)
1 pound of ground beef
1 can (16 oz.) of refried beans
2 tablespoons of taco seasoning
1/4 cup of water
Salsa (use as much as desired, about a few big spoonfuls)
2 cups of shredded Colby Jack cheese
2 green onions, chopped
1 tomato, chopped
Instructions:
Step 1: Start by browning the ground beef in a skillet, breaking it apart as it cooks. Once fully cooked, drain the excess grease and stir in the taco seasoning along with the water. Mix well and remove from heat.
Step 2: Take an 8-inch skillet (an iron skillet works well) and place a tortilla on the bottom. Spread a couple of spoonfuls of salsa over the tortilla, followed by a layer of refried beans, then some of the seasoned ground beef, and finally, a sprinkle of shredded cheese.
Step 3: Continue layering with more tortillas, salsa, beans, beef, and cheese, finishing with a tortilla on top. Reserve some cheese for the final step.
Step 4: Cover the dish with aluminum foil and bake at 350°F for about 20 minutes. After baking, remove the foil and sprinkle the remaining cheese on top. Return the dish to the oven, uncovered, for an additional 6-7 minutes, or until the cheese is melted and the edges of the tortilla are crispy.
Step 5: Once out of the oven, garnish with chopped green onions and tomatoes. Cut it into slices, just like a pie, and serve. Enjoy!
Source: Janet’s Appalachian Kitchen