Tacos are awesome.
Wait, I’m sorry, did you expect more? I’m not so sure extra words are necessary. I mean, seriously — meat and cheese-filled tortilla pockets with a bevy of toppings? There’s no way you can go wrong.
You can, however, go very right with such a concoction, and there’s no easier way to do it than Taco Pie, a layered dish of spicy goodness.
For this countrycook.net recipe you’ll need an 8-inch round pan, three 8-inch flour tortillas, a pound of ground beef, a packet of taco seasoning and the water called for on the back of it, a half-cup of salsa con queso, one-and-a-half to two cups of shredded Mexican cheese blend and some enchilada sauce.
To be fair, these are not ingredients that absolutely have to be included. Salsa con queso is pretty spicy, so if you’re looking to take some of the heat off you could go with a regular melted cheese.
Also, as with tacos, you can add whatever you like. The original recipe didn’t call for enchilada sauce, but I added some because I love the taste of it. I’m sure you could add salsa (I don’t because I’m not a fan of chunks), and I bet sour cream would be incredible atop a slice of this once it’s out of the oven.
Preheat the oven to 350 and spray the baking pan with non-stick cooking spray.
Brown and crumble the ground beef in a pan, then drain it of the excess grease when cooked through. Add the packet of taco seasoning, and however much water it calls for on the back. (Most packets go for two-thirds cup.) Let the mixture simmer and thicken for three to four minutes.
Turn the heat to low and add the salsa con queso, which contains a mixture of cheese and peppers. Stir thoroughly, then remove from the heat and get to constructing your pie.
The base of the pie is a flour tortilla. After placing that in the bottom of the pan, spoon one-third of the ground-beef mixture on top, then one-third of the Mexican cheese blend. When adding the enchilada sauce, I spooned mine in a spiral motion to make sure there was a bit in every bite. If you have additional toppings, add them here, then top it all off with another tortilla so you’re ready to build the next layer.
Continue this until the pan is filled to the top; I got three layers out of mine. Don’t be afraid to spread the meat and cheese right to the edges of the tortillas; the gooier this comes out, the better.
Bake the pie for 15 to 20 minutes or until the cheese is melted and the edges are golden brown.
The key is to let it cool for a bit after taking it out of the oven; otherwise you’ll have a sloppy mess on your hands. It’s going to be a bit of a sloppy mess anyway thanks to all that cheese, but it’ll look a little more pleasing if you let it sit in the pan a bit before slicing.