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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.













Trans-fat Free, Good source of fiber


1 each poblano peppers
quartered, or green bell pepper
1 each onions
2 each garlic cloves
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
To serve:
¼ cup scallions, spring or green onions
or as needed
½ cup sour cream
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 31945% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 982mg 41%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 33g
Vitamin A 28% Vitamin C 57%
Calcium 34% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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