December 20, 2011

Taco Tuesday



When I was the manager of Catholic Heart Workcamp for a number of summers, the campers would always look forward to Taco Tuesday.  It was so popular that they even had shirts printed to celebrate the occasion. 


The tacos weren’t ever the greatest, but the anticipation of that night couldn’t be beat.  In honor of my CHWC days, here is a great variation on the traditional taco dinner, and does actually taste even better on Tuesdays.  Enjoy!

This Taco Pie recipe is very quick cooking and is easy to assemble.  It can also be assembled the day ahead and left in the fridge, or even frozen for a later date (just bake a little bit longer).


TP is delicious on its own or served with Mexican rice as a side.  Top with salsa and reduced fat sour cream for added flavor.  For healthier side options, add a mixed salad or apple slices.


Triple Layer Taco Pie
Print this recipe!

  • 4 - 8″ or 9″ tortillas
  • 1/2lb – 1 lb. ground beef, ground turkey, shredded chicken, etc.
  • 1 (15 oz.) can black beans — drained and rinsed
  • 1 (15 oz.) can diced tomatoes
  • any amount of corn, onions, green peppers, chili peppers, or anything else you want to add {these are all optional}
  • 8 oz reduced fat cream cheese
  • 2 T reduced fat sour cream
  • 1 pkg. taco seasoning
  • 1 c. reduced fat cheddar cheese



Brown meat in a large, deep frying pan until no longer pink. Drain.
Add beans, tomatoes, corn, peppers, onions, etc. to the meat mixture and cook until veggies are heated through.


Stir in cream cheese, sour cream and taco seasoning until melted and very creamy.


-- Place one tortilla on the bottom of an 8″ or 9″ round cake pan or pie plate.
--Top with 1/3 of the taco mixture.
--Repeat layers 2 more times.
--Top with remaining {fourth} tortilla.
--Sprinkle cheese over the top.
--Bake uncovered for 20 minutes or until cheese is melted.

taco pie bals glaze-1


If you have extra taco mixture, use it as dip for your tortilla chips, or fill in leftover soft tacos and freeze.  Great for quick lunches.

Also, you can make this dish a day in advance and put it in the fridge {or freeze it for months} however, if you’re baking it straight from the refrigerator, you’ll want to cover it with foil and bake for about 40 minutes or until heated through.

No comments:

Post a Comment