Taco Pie

My own recipe. This is easy to prepare, but it takes a while to bake.

1 package Pillsbury prepared pie crusts (for 2-crust pie)
1 lb ground beef
1 red pepper, chopped
1 small onion chopped
½ teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar
1 packet mild taco seasoning
1 can tomato sauce
1 can yellow corn
1 can kidney beans, drained
2 cups cheddar cheese, grated
1 cup sour cream

In a skillet over medium-high heat, cook the ground beef, onion, and red pepper, and taco seasoning until beef is browned, and vegetables are tender. Drain off grease. Add the salt, pepper, sugar, tomato sauce, and kidney beans and heat through. Set aside.

Place one of the pie crusts in a large glass pie pan. Fill the crust with the meat mixture. (If you have extra filling, you can freeze this for use another time.) Scatter the cheese over the top of the filling. Top the pie with the 2nd crust and seal the edges. Cut slits in the top of the crust to let air escape.

Cover the pie edges with tin foil to prevent burning.

Place the pie in the center rack of the oven.

Bake at 350 for 45 minutes, or until the pie crust is lightly browned. When the pie has finished baking, remove from oven and let set 10 minutes before cutting. This allows the juices to settle.

To serve, top each slice of pie with sour cream.

Serves 6.

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