Deep Dish Taco Pie Food

DEEP DISH TACO PIE

Steps:

• Mix Bisquick and water until it makes a dough.
• Spray square baking pan.
• Spread Bisquick into pan and part way up sides of pan.
• Bake at 350°F for 7 minutes. Remove from oven.
• Fry hamburger meat, mashing up as you're frying it. Drain.
• Mix in salsa and heat slightly.
• Place meat mixture in partially cooked crust.
• Mix last three ingredients and spread over top.
• Bake at 350°F for 35-40 minutes. Mmm good.

DEEP-DISH FRITO PIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
• Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
• Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
• Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

EASY TACO PIE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips., Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes.

TACO PIE

Steps:

• Bake the pie crust according to package directions.
• Preheat oven to 350.
• Brown ground beef and drain.
• Add taco seasoning, following package directions.
• Mix the beans and the salsa in a bowl.
• Spread the bean mixture in the bottom of the baked pie crust.
• Add half the ground beef.
• Top with half the tortilla chips.
• Top with half the cheese.
• Repeat ingredient layering to make a second layer.
• Bake at 350 for approximately 20 minutes, or until the cheese is melted to your liking.
• Cool for 10 minutes to allow pie to set.
• Slice and top with whatever optional toppings you would like.

DEEP DISH TACO PIE

Steps:

• Brown the ground beef. Add the taco seasoning according to package directions. Spray a deep dish pie pan with non stick spray.
• Place 1/3 cup of juice from ground beef mixture on bottom of pie plate and spread around. Place one flour tortilla on top of juice. Layer 1/2 of the ground beef, 1/2 can black beans, 1/2 can of diced green chilies, 1/4 can of green chili sauce, and 1/4 cup shredded cheese. Repeat. Place final flour tortilla on top of 2nd layer. Top with last 1/2 of green sauce and 1/2 cup shredded cheese.
• Bake 350 degrees F for 30 minutes. Cut into 4 pieces. Serve each piece surrounded by shredded lettuce. Top with black olives, diced tomatoes and picante sauce. Place dolop of Sour Cream on top of piece of taco pie.

DEEP-DISH BEEF 'N' BEAN TACO PIZZA

Steps:

• Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes. , Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes. , Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.

EASY TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

DEEP-DISH TACO SQUARES

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
• In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
• In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
• Bake 25 to 30 minutes or until edges of dough are light golden brown.