Taco Pie
Taco Pie
Ingredients
For the Taco Pie
- 8 ounces tortilla chips, Mission Fiesta Size Triangles, crushed
- 2 tablespoons avocado oil
- 1 white onion, medium, diced
- 1 1/2 pounds ground beef, 80/20 lean
- 2 tablespoons taco seasoning
- 4 ounces diced green chiles, canned, Ortega Mild Fire Roasted
- 1 fire-roasted red bell pepper, large, diced
- 10 ounces green enchilada sauce, canned
- 1/2 cup fresh cilantro, chopped
- 3 cups shredded cheese, cheddar and Monterey Jack blend, divided
For Serving
- 4 cups mixed greens
- 1/2 cup Baja dressing, chipotle ranch style
- 1/2 cup crispy tortilla strips
- 1/2 cup crema, Mexican sour cream
Instructions
- 1
Preheat your oven to 375°F. Prepare a 9x13 inch baking dish by lightly greasing it.
⏱️ 5 min•🌡️ 375
- 2
Pour the tortilla chips into a large mixing bowl. Wearing gloves, crush the chips by hand until they are broken into smaller, bite-sized pieces. Set aside.
⏱️ 5 min
- 3
Heat the avocado oil in a large skillet over medium-high heat. Add the diced white onion and sauté for 5 to 7 minutes, or until lightly caramelized. Transfer the sautéed onions to the bowl with the crushed chips.
⏱️ 7 min
- 4
In the same skillet, add the ground beef. Cook over medium-high heat, breaking it up with a meat masher or spoon, until fully browned. Drain any excess fat. Stir in the taco seasoning and cook for 1 minute more. Add the seasoned ground beef to the bowl with the chips and onions.
⏱️ 15 min
- 5
To the large mixing bowl, add the diced green chiles, diced fire-roasted red bell pepper, green enchilada sauce, fresh cilantro, and 2 cups of the shredded cheese.
⏱️ 5 min
- 6
Wearing gloves, thoroughly mix all the ingredients by hand until everything is well combined and coated. Ensure the enchilada sauce is evenly distributed.
⏱️ 5 min
- 7
Transfer the mixture into the prepared 9x13 inch baking dish. Press the mixture down firmly and evenly into the pan to compact it, which helps the pie hold its shape after baking.
⏱️ 5 min
- 8
Generously top the taco pie with the remaining 1 cup of shredded cheese, spreading it evenly over the surface.
⏱️ 2 min
- 9
Bake in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and lightly browned, resembling a baked lasagna.
⏱️ 30 min•🌡️ 375
- 10
Remove the taco pie from the oven. Let it rest for 5 minutes before cutting it into individual square portions directly in the pan using a knife or spatula. Serve each portion on a plate, accompanied by a side of mixed greens. Drizzle the dish and greens with Baja dressing, then garnish with crispy tortilla strips and a final drizzle of crema.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Pie
Ingredients
For the Taco Pie
- 8 ounces tortilla chips, Mission Fiesta Size Triangles, crushed
- 2 tablespoons avocado oil
- 1 white onion, medium, diced
- 1 1/2 pounds ground beef, 80/20 lean
- 2 tablespoons taco seasoning
- 4 ounces diced green chiles, canned, Ortega Mild Fire Roasted
- 1 fire-roasted red bell pepper, large, diced
- 10 ounces green enchilada sauce, canned
- 1/2 cup fresh cilantro, chopped
- 3 cups shredded cheese, cheddar and Monterey Jack blend, divided
For Serving
- 4 cups mixed greens
- 1/2 cup Baja dressing, chipotle ranch style
- 1/2 cup crispy tortilla strips
- 1/2 cup crema, Mexican sour cream
Instructions
- 1
Preheat your oven to 375°F. Prepare a 9x13 inch baking dish by lightly greasing it.
⏱️ 5 min•🌡️ 375 - 2
Pour the tortilla chips into a large mixing bowl. Wearing gloves, crush the chips by hand until they are broken into smaller, bite-sized pieces. Set aside.
⏱️ 5 min - 3
Heat the avocado oil in a large skillet over medium-high heat. Add the diced white onion and sauté for 5 to 7 minutes, or until lightly caramelized. Transfer the sautéed onions to the bowl with the crushed chips.
⏱️ 7 min - 4
In the same skillet, add the ground beef. Cook over medium-high heat, breaking it up with a meat masher or spoon, until fully browned. Drain any excess fat. Stir in the taco seasoning and cook for 1 minute more. Add the seasoned ground beef to the bowl with the chips and onions.
⏱️ 15 min - 5
To the large mixing bowl, add the diced green chiles, diced fire-roasted red bell pepper, green enchilada sauce, fresh cilantro, and 2 cups of the shredded cheese.
⏱️ 5 min - 6
Wearing gloves, thoroughly mix all the ingredients by hand until everything is well combined and coated. Ensure the enchilada sauce is evenly distributed.
⏱️ 5 min - 7
Transfer the mixture into the prepared 9x13 inch baking dish. Press the mixture down firmly and evenly into the pan to compact it, which helps the pie hold its shape after baking.
⏱️ 5 min - 8
Generously top the taco pie with the remaining 1 cup of shredded cheese, spreading it evenly over the surface.
⏱️ 2 min - 9
Bake in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and lightly browned, resembling a baked lasagna.
⏱️ 30 min•🌡️ 375 - 10
Remove the taco pie from the oven. Let it rest for 5 minutes before cutting it into individual square portions directly in the pan using a knife or spatula. Serve each portion on a plate, accompanied by a side of mixed greens. Drizzle the dish and greens with Baja dressing, then garnish with crispy tortilla strips and a final drizzle of crema.
⏱️ 5 min