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.
quartered, or green bell pepper
or to taste
ground, or to taste
pureed, store-bought or homemade
kidney beans, canned
drained and rainsed
corn tortillas (6-inch)
monterey jack cheese
scallions, spring or green onions
or as needed
or as needed
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.