Taco Pie from Scratch + Video
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4.9
21 reviews
Excellent
Taco Pie from Scratch + Video
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This taco pie recipe combines the best parts of beef tacos and a cheesy quiche into a delicious savory pie. Perfect for brunch or dinner!
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Ingredients
Dough
- 6 tbsp cold butter cut into 1/2-inch cubes
- 2 1/2 cups plus 1 tbsp flour (See Note 1)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup plus 1 tbsp milk
Filling
- 1.5 lbs ground beef (See Note 4)
- 2 tbsp chili seasoning (See Note 2)
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano Mexican preferred (See Note 3)
- 1 tsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp ground coriander
- 2/3 cup water
Topping
- 8 oz sour cream
- 2 tbsp Mexican crema
- 2 medium eggs beaten
- 4 oz cheddar cheese grated
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
Instructions
Make the Dough
- In a food processor, combine the butter, flour, baking powder and salt and pulse just until the mixture resembles coarse meal. Add the milk and pulse just until the dough comes together.
- Press the dough evenly over the bottom and halfway up the side of a 9-inch springform pan. Cover with plastic wrap and refrigerate until firm, about 45 minutes.
Make the Filling
- Preheat the oven to 350°F.
- In a small bowl, whisk together the chili powder, cumin, garlic and onion powders, oregano, cornstarch, kosher salt, black pepper, cayenne and coriander.
- In a medium skillet add the ground beef and cook until browned and cooked through, about 5 minutes. Add the taco seasoning blend and water and cook. Stir occasionally, until the water has evaporated and sauce thickened, about 3 minutes. Remove from the heat.
Egg Topping
- In a medium bowl, whisk the sour cream with the Mexican crema (See Note 5), egg and fold in the cheddar cheese. Season with a pinch each of salt and black pepper.
- Set the dough crust pan on a rimmed baking sheet. Spread the ground meat mixture evenly over the crust and cover with the egg and cheese topping. Bake until the topping is set and the crust is light golden brown, about 45 minutes. Let cool for 15 minutes, remove springform rim. Slice and serve warm.
Notes
- Adapted from Swedish chef Magnus Nilsson.
- You can substitute 1 cup of the flour for masa harina (corn flour).
- Use whatever brand you prefer (most brands are varieties of chili peppers with the addition of other spices). I make my own Chili Powder Blend, or use straight up Ancho Chili Powder or Chimayo Chili Powder.
- Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
- I use 90/10 ground beef, if using 80/20, drain grease before adding spices.
- Substitute heavy cream if you can't find and Mexican Crema.
- Adapted from Swedish chef Magnus Nilsson.
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Cholesterol
137mg
(46%)
Sodium
881mg
(37%)
Potassium
435mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1335IU
(27%)
Vitamin C
0.5mg
(1%)
Calcium
238mg
(24%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 137mg | 46% |
| Sodium | 881mg | 37% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 238mg | 24% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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