Recipes
Chuckwagon Taco Pie
Products used in this Recipe
- Beef
- Onion
- Cheese
- Garlic
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I don't know my Postal CodeIngredients
1 lb lean ground beef1/2 lb (2) medium onions, chopped
6 garlic cloves, minced
1 lb (2) red peppers, chopped
1 lb (2) green peppers, chopped
1/4 cup lime juice
2 x 12-oz cans kernel corn, drained
2 x 19-oz cans black beans, rinsed and drained
2 x 5.5-oz cans tomato paste
1 tbsp cumin, ground
1 tsp pepper
15 x 10-inch whole-wheat tortillas
5 cups (600 g) light cheddar cheese, grated
Method
Preheat oven to 350°F
5 – 10” pie plates
1. Pan-fry the lean ground beef over low heat.
2. Combine all the remaining ingredients with the ground beef (except the tortillas and cheese). Simmer gently for 20 minutes.
3. Cover the bottom of a pie plate with a tortilla. Cover the tortilla with 1 1/4 cups (300 mL) of the beef mixture. Repeat. Cover with the third tortilla and spread the remaining 1/2 cup (125 mL) of the beef mixture over the tortilla. Top with the cheese. Press down on the mixture. Repeat for the remaining
pies.
4. Bake the pies for about 25–30 minutes.
5. Cut each pie into 6 pieces for older children and 8 pieces for younger children.
Yield: 30
Portion: 1/6 of a pie
Cost per serving: $0.70
Recipe compliments of the Strive for Five program
