Over a year ago, I went to a potluck where I planned on bringing lemon meringue pie. That day, I also told Scott I'd bring his supper to work, since he was working late. Unfortunately, this was in the days before I got a little crazy about organization and didn't have menu plans for the week. As the pie was cooling, I looked around the mess of the kitchen, saw nothing but egg yolks and pastry scraps. Out of nowhere, I got an idea for taco pie. It was delicious and filling, but I never made it again. After all, how often do I have extra pie crusts kicking around?
This Christmas I bought pie shells anticipating doing some Christmas baking (a guilty secret, I usually make my pie crust from scratch), and it never happened. Instead, they've sat in my freezer until this weekend, when I remembered about Taco Pie. Of course, I have made a few changes - creating my own taco seasoning rather than the chemical laden one, and choosing to use whole eggs, rather than just the cholesterol-laden yolks I had kicking around that day - but it still was just as good. It's somewhere between a quiche and a meat pie.
|Our taco seasoning recipe |
(it lives in our spice cupboard!)
1/2-2/3 pound ground beef
1/2 pepper, chopped
1-2 c. shredded cheddar cheese
9" pie crust (raw)
1. Brown ground beef.
2. When cooked, mix in taco seasoning and water, according to package instructions (if following my seasoning recipe, use 1/2 c water). Continue cooking until water has mostly evaporated.
3. Mix two eggs, pepper, cheese and meat. Pour into pie crust.
4. Bake at 375 for 40 minutes.