Taco Pie II

Taco Pie II Recipe with Ground Beef, Croissants, and Doritos™

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 16 minutes | Servings: 6

Introduction

Taco Pie II is a delicious and easy-to-make dish that combines the flavors of a classic taco in a pie form. This recipe is perfect for a quick weeknight dinner or a fun twist on Taco Tuesday.

History

Taco Pie II is a variation of the traditional taco pie recipe, which has been a popular dish in American households for many years. This version adds a unique twist by using croissant dough as the base, giving it a flaky and buttery crust.

Ingredients

1 lb (454 g) ground beef
1 can (6 oz or 170 g) tomato paste
1 packet taco seasoning
1 tube Pillsbury® croissants
1 bag (8 oz or 227 g) shredded cheese
1 bag Doritos™

How to prepare

Brown the beef.
While the beef is browning, line a pie plate with croissant dough and bake the dough in the oven at 350°F (177°C) for 11 minutes. (Metal pie plates work best.)
Drain any grease from the browned beef and return it to the pan.
Add the taco seasoning and tomato paste to the ground beef. Use the tomato paste can to add one can of water to the beef.
Mix the seasoning and tomato paste into the ground beef, then pour the mixture into the dough-lined pan.
Cover the beef with crushed Doritos and shredded cheese.
Place the pan in the oven for another 5 minutes to melt the cheese.
Serve with taco sauce and sour cream.

Variations

Substitute ground turkey or chicken for the ground beef for a lighter option.
Add black beans or corn to the beef mixture for extra flavor and texture.
Top with sliced avocado or fresh cilantro for a fresh twist.

Cooking Tips & Tricks

Make sure to drain any excess grease from the ground beef to prevent the pie from becoming too greasy.

- Use a metal pie plate for best results, as it will help the crust bake evenly.

- Crush the Doritos into small pieces for a crunchy topping.

- Serve with your favorite taco toppings such as salsa, guacamole, or jalapenos for added flavor.

Serving Suggestions

Serve Taco Pie II with a side of Mexican rice and a fresh salad for a complete meal.

Cooking Techniques

Browning the beef adds flavor to the dish.

- Baking the croissant dough before adding the beef mixture ensures a crispy crust.

- Melting the cheese in the oven adds a gooey and delicious topping.

Ingredient Substitutions

Use store-bought taco seasoning or make your own with a mix of chili powder, cumin, paprika, and garlic powder.

- Use any type of shredded cheese you prefer, such as cheddar, Monterey Jack, or pepper jack.

Make Ahead Tips

Taco Pie II can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the pie plate with plastic wrap and store for up to 24 hours.

Presentation Ideas

Serve Taco Pie II on a colorful platter with a dollop of sour cream and a drizzle of taco sauce for a beautiful presentation.

Pairing Recommendations

Pair Taco Pie II with a refreshing margarita or a cold beer for a perfect match.

Storage and Reheating Instructions

Store any leftovers of Taco Pie II in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Taco Pie II contains approximately 350 calories.

Carbohydrates

Each serving of Taco Pie II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Taco Pie II contains approximately 20 grams of fat.

Proteins

Each serving of Taco Pie II contains approximately 15 grams of protein.

Vitamins and minerals

Taco Pie II is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and wheat (croissant dough).

Summary

Taco Pie II is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Taco Pie II is a fun and flavorful twist on traditional tacos that is sure to become a family favorite. With its flaky crust, savory beef filling, and crunchy topping, this dish is a delicious and satisfying meal that is easy to make and enjoy.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Taco Pie II. It was a sunny day in the early 1970s, and I had just come across a magazine article featuring a collection of unique and innovative recipes. As I flipped through the pages, one particular recipe caught my eye - Taco Pie II.

I had always been a fan of Mexican cuisine, and the thought of combining the flavors of tacos and pie intrigued me. I immediately set to work gathering the ingredients and following the simple instructions. The end result was a delicious and satisfying dish that quickly became a family favorite.

Over the years, I have made this recipe countless times, each time adding my own personal touch and variations. I have shared it with friends and neighbors, who have all raved about its deliciousness. It has become a staple in my culinary repertoire, and I am always happy to whip up a batch whenever the occasion calls for it.

The recipe itself is quite straightforward, requiring just a few key ingredients. Ground beef, onions, and garlic are sautéed until browned and fragrant, then mixed with a blend of Mexican spices such as cumin, chili powder, and paprika. A can of diced tomatoes and green chilies adds a tangy kick, while a can of black beans provides a hearty and filling base.

The pie crust is a simple mixture of flour, butter, and water, rolled out and placed in a pie dish. The beef mixture is spooned into the crust, topped with shredded cheese, and baked until golden and bubbly. Once out of the oven, the pie is garnished with fresh cilantro, sour cream, and sliced avocado for a finishing touch.

I first learned to make this recipe from a dear friend of mine who hailed from Mexico. She taught me the art of combining flavors and spices to create a dish that is both comforting and exciting. I have since tweaked the recipe to suit my own tastes and preferences, adding extra vegetables or experimenting with different types of cheese.

One of the joys of cooking is the ability to take a recipe and make it your own. I have always believed that a recipe is just a starting point, a guideline to be altered and adapted to suit your own palate. I have never been one to stick strictly to a recipe, preferring instead to improvise and experiment in the kitchen.

As I grew older and my family expanded, I found myself passing on this recipe to my children and grandchildren. They have all embraced it with enthusiasm, adding their own twists and variations along the way. It warms my heart to see them carrying on the tradition of Taco Pie II, creating new memories and traditions of their own.

In the end, cooking is not just about following a set of instructions or measurements. It is about creativity, experimentation, and above all, love. The act of preparing a meal for your loved ones is a gesture of care and affection, a way to nourish both body and soul.

And so, as I sit down to enjoy a slice of Taco Pie II with my family, I am filled with gratitude for the joy that cooking has brought into my life. I am grateful for the friends and mentors who have shared their wisdom and recipes with me, and for the opportunity to pass on this knowledge to future generations.

As I take my first bite of the savory, cheesy pie, I am reminded of the simple pleasures of good food and good company. And I know that as long as there are recipes to be discovered and shared, cooking will always hold a special place in my heart.