Taco Pie!

Happy Cinco de Mayo! I hope you are using today as an excuse to make your favorite Mexican dish! :) One of my favorite Mexican-inspired recipes is Taco Pie! It is a fresh spin on Taco Salad... and, in my opinion, much more filling.



What you will need:

1 lb ground beef
6 biscuits
8 oz Mexican Blend shredded cheese
1 TBSP Beef bouillon
1 Onion, chopped
2 Green Bell Peppers, chopped
3/4 Cup Tomato Paste
3/4 Cup Water
1 Package Taco Seasoning OR make your own
Salt and Pepper to Taste
1 cup Kidney Beans
Shredded Lettuce
2 Tomatoes, Chopped

First, make your biscuits. I recommend making your own:

1 Cup Flour
1/2 Cup Milk
2 TBSP Mayonnaise
1 TSP Baking Powder
1/2 TSP Salt
1/4 TSP Baking Soda

Mix ingredients. Grease Cupcake pan. Bake at 375 degrees for 12 minutes or until tops are
browned. Yields 6 muffins. Set aside.


Next, Brown Meat. Add onion, bell pepper, taco seasoning, beef bouillon and 3/4 cup of water. Simmer for 10 minutes, covered. Add tomato paste, and salt and pepper to taste. simmer for another 5 minutes, covered.

While meat mixture is simmering, cut cooled muffins in half and place on the bottom of a 9 inch pie dish.
Layer meat mixture on top of the biscuits.

Add Kidney Beans and 6 oz of cheese.

Bake at 400 degrees for 15 minutes.

Remove from oven. Cut pie slice and top with shredded lettuce, tomatoes, shredded cheese, salsa and tortilla chips to scoop.

MUY delicioso!!

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Big Mama Chicken Pot Pie

Nothing fills your tummy (and keeps it full) like a hearty chicken pot pie. It is as classic to the American menu as apple pie. Well, almost. But at least we can all agree on one thing: It is delicious! Show me a person who says they do not like chicken pot pie and I'll show you a person who isn't telling you the whole truth! ;)

Ingredients:

1/2 cup butter, melted
1/2 cup flour
1 teaspoon salt
black pepper to taste
2 tablespoon chopped onion
3 cups chicken broth
3 cups cooked chicken
2 carrots chopped
2 stalks of celery chopped
1 cup mushrooms chopped
1/2 cup peas
2 potatoes, peeled and cubed

Wash, Trim and Cook 2-3 chicken breasts at 400 degrees for 30 minutes. Set aside.

While chicken is baking in the oven, make 2 separate pie crusts. A trusty crust recipe that I love to make is:
2 1/4 cup of flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons milk
2/3 cup vegetable oil
Mix dry ingredients well. Add milk and vegetable oil. Mix gently, folding wet ingredients until dough forms a ball. Do not over-mix. Doing so will result in crumbly dough.
Make this recipe twice.

1st dough: Pat out into a lightly greased 9 x 13 baking dish.


2nd dough: Sprinkle flour onto sheet of wax paper. Roll dough out to fit size of 9 x 13 baking dish. Set aside. *Shortcut* Store bought, ready-made pie crust will also work.

Next, wash vegetables.

Chop onion, carrots, mushrooms, celery and potatoes. Cut cooled chicken into cube sized pieces.

Put potatoes and carrots in a saucepan and cook over medium heat for 5 minutes to soften.

Take off of heat and set aside.

Keep oven at 400 degrees.

Melt 1/2 cup butter in saucepan over medium heat. Saute sliced mushrooms in butter mixture. Stir in flour, salt and black pepper. Mix in chopped onion. Gradually stir in chicken broth until mixture thickens. Add chicken and remaining vegetables and mix well.




Pour into prepared pie crust.


Place rolled out pie crust on top of the filling and crimp the edges closed to create a seal. Cut slits into the top of the pie crust to allow ventilation.



Bake in oven for 30 minutes or until crust is golden brown.

You have homemade "made from scratch" pot pie!! Now, it is quite understood that a 9 x 13 baking dish is not as aesthetic to the eye as a round pie dish; but lets be honest, the family is probably already aware of the ugly, overused 9 x 13 pan lurking in the cupboard. And if you completely know what I am talking about then good for you! That is a sign of frequent home-cooked meals!
Back on topic...The 9 x 13 is obviously the most practical, efficient pan to bake this in. However, if you would like something more visually appealing, I recommend two 9 inch pie dishes. Yes, this recipe yields two 9 inch pies or one 9 x 13 "big mama" pie. Trust me, you will want the leftovers. Happy Eating!

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Mexican Cottage Pie

Mexican Cottage Pie

A sassy version of the infamous English Shepherd's Pie... a perfect blend of sweet and spice (Not really spicy).
Sweet Cornbread replaces the traditional mashed potatoes and the meat has a "taco seasonings" flair. It almost reminds me of a chili-and-cornbread casserole with a Mexican influence. Unique, but definitely a delight for the taste buds!
There are plenty of fast-fix short cuts to make this meal time efficient, however, if you have the time, make it from scratch...
you'll be glad you did not cut corners!

You will be making this recipe in 3 parts: the cornbread mixture, the taco seasoning mixture and the meat mixture.

Part 1: Cornbread Mixture

Ingredients:

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 Eggs
1/2 teaspoon salt
1 1/2 cup flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed

Preheat oven to 400 degrees. Grease a 9 x 13 baking dish.
In a large mixing bowl, blend together butter, sugar, honey, eggs and salt. Next, mix in the flour, cornmeal and baking powder. Blend well.

Stir in the milk and the corn.

Pour 1/3 of the cornbread mixture into the baking dish and bake for 5 minutes. NOTE: Cornbread mixture will NOT be cooked thoroughly.

Set aside half baked 9 x 13 cornbread and set aside the rest of the unbaked mixture.

*SHORT CUT* Use 2 boxes of Jiffy cornbread mix.

Step 2: Taco Seasoning Mixture

Ingredients:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a bowl, mix all ingredients. Set aside.

*SHORTCUT* Use a taco seasonings packet mix purchased from the grocery store.

Step 3: Meat Mixture

Ingredients:

1 lb ground beef (or ground turkey, if you prefer)
1 onion, chopped
1 green pepper (optional)
Garlic Powder to taste
Salt and Pepper to taste
1 can (14.5 oz) diced tomatoes with green chilies
3/4 cup hot water
1 can (11oz) whole kernel corn, drained
1 cup shredded Mexican-style or cheddar cheese

Oven set to 400 degrees.
In a skillet, combine meat and onions. Cook until meat is thoroughly browned and onions are tender. Drain grease.

Season with garlic powder, salt and pepper to taste.
Mix in tomatoes and cook on medium heat for 5 minutes.



Stir in taco seasoning mixture and water. Bring to a boil then reduce heat to low, continuing to cook for 5 minutes until thickened.
Transfer meat mixture into 9 x 13 baking dish and spread on top of the cornbread evenly.



Next, smooth a layer of corn kernels on top, followed by a cup of cheese.



Pour the remaining cornbread mixture on top and smooth out evenly.


Cook for 20 minutes.



Garnish with sour cream, olives, cheese or any other favorite Mexican dish accompaniments.




Voila! You have a tasty Mexican Cottage Pie!
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