by Sandy Kirby Quandt
Pilot found this yummy gluten-free Taco Pie recipe in one of the cookbooks Sissy sent us, Silver Anniversary Cookbook The Orlando DVA Outpatient Clinic Employee Association. The recipe is courtesy Barbara Hatch.
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 1/4 oz envelope taco seasoning mix
- 16 oz jar thick picante sauce
- 1 egg, beaten well
- 4.5 oz can chopped green chilies, do NOT drain
- 1 frozen Gluten-free pie crust
- 1 1/2 cup Monterey Jack shredded cheese, mixed with
- 1 cup medium sharp Cheddar shredded cheese
- 3/4 cup broken tortilla chips
- shredded lettuce
- chopped tomatoes
- green onions
- sliced olives
- sour cream
Saute beef and onion. Drain, if necessary.
Add taco seasoning and 1 cup picante sauce. Simmer 8 minutes, remove from heat and stir in the egg.
Sprinkle pie crust with 1 cup of the mixed cheeses. Top the cheese with the green chilies.
Pour beef mixture over the chilies.
Top beef with the remaining cheese.
Sprinkle tortilla chips over the cheese.
Bake on a preheated baking sheet at 350 degrees F for 25 minutes.
Remove from oven and allow to cool for 10 minutes.
Cut pie into 6 slices and serve. Top with desired garnishes.
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