If you think this taco pie is good you should try the leftovers. MMM! Seriously, I LOVE warming them up in the microwave, smothering them in sour cream and salsa, and then scarfing! Taco pie makes a wonderful lunch for the next day, too. My son was begging me to serve him some today after we finished our homeschool lessons. He’s a bit of a Mexican food buff.
I agree, this casserole makes the perfect weeknight dinner and it’s so super simple to throw together.
Ingredients
1 lb ground beef
1 pkg taco seasoning mix
3 c potatoes, mashed
1 c cheddar cheese, shredded
1 c Kraft Monterey jack cheese, shredded
1 tsp McCormick garlic powder
1/2 tsp Morton salt and pepper
1/2 c white part of scallions
1 /2 pt Daisy sour cream
1 pie crust baked
Instructions
FRY GROUND BEEF ADD TACO SEASONING ACCORDING TO PACKAGE ,DRAIN WELL
ADD SALT AND PEPPER ,GARILC POWDER TO MASHED POTATOES .
SPREAD BEEF INTO PIE CRUST, SPRINKLE MONTEREY JACK CHEESE EVENLY OVER BEEF.
SPREAD MASHED POTATOES OVER THEN SPRINKLE THE CUP OF CHEDDAR CHEESE EVENLY OVER POTATOES.
BAKE AT 350 DEGREES FOR ABOUT 30 MINUTES OR UNTIL CHEESE IS MELTED AND BUBBLEY. LET STAND ABOUT 10 MINUTES SERVE WITH SCALLIONS AND SOUR CREAM
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this on taco Tuesday…or any night of the week!
Thank you to Genaw for this great photo.
