Easy Taco Pie
A classic Mexican dish is full of flavor and layers of textures. Make this delicious yet filling meal for weeknight or weekend dinner.
Ingredients
| 1 | each |
poblano peppers
quartered, or green bell pepper |
* |
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
chili powder
or to taste |
|
| 1 | teaspoon |
cumin
ground, or to taste |
|
| 19 | ounces |
salsa
pureed, store-bought or homemade |
|
| 14 | ounces |
kidney beans, canned
drained and rainsed |
|
| 2 | tablespoons |
tomato paste
|
|
| ¼ | cup |
cilantro
freshly chopped |
|
| 8 | each |
corn tortillas (6-inch)
|
* |
| 1 | cup |
monterey jack cheese
shredded |
|
| To serve: | |||
| ¼ | cup |
scallions, spring or green onions
or as needed |
|
| ½ | cup |
sour cream
or as needed |
|
Directions
Slice one of the pepper quarters into thin strips; reserve the garnish.
Chop remaining pepper.
In large noncorrosive skillet, cook onion and garlic until fragrant and soft, about 3 minutes.
Add chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 3 minutes or until pepper is softened.
Add salsa, kidney beans and tomato paste, cook for 7 minutes or until thickened.
Stir in cilantro, remove from heat and set aside.
Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375℉ (190℃) F oven for 10 minutes or until crisp.
Break the tortillas into half or large pieces.
Place ⅓ of the tortillas on lightly greased 9 inch pie plate; top with ½ sauce and ½ cheese.
Repeat layering once, top with remaining ⅓ of tortilla.
Bake for about 15 minutes or until heated through.
Sprinkle with remaining cheese; garnish with green pepper strips.
Bake for 3 minutes or until cheese is melted.
Cut into wedges and serve warm with sprinkled scallions over and dollop of sour cream.
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Nutrition Facts
Serving Size 294g (10.4 oz)
