Taco Pie

 Taco pie is pretty humble. It’s not a flashy, fancy concoction that will win any beauty contests, but what it lacks in good looks it totally makes up with in flavor. It’s stick-to-your-ribs satisfying, which is a nice thing when it’s freezing cold outside.

It’s not a beauty, but it has the best personality. Trust me.

This whole taco pie thing came into my life because of this recipe for perfect homemade tortillas that I found on Chef in Training. When I first read the post I thought to myself, “hey, I bet I can make those!” It was one of those great moments of self confidence that has gotten me into trouble in the past – I’m a bit challenged in the dough department. Kneading is not my friend.

So I was pleasantly surprised… no, actually, I was out of my mind excited while making these. As promised, they were fool proof and so easy and so FUN to make. The hardest part was rolling them out — mine weren’t exactly round. Mine were more splotch shaped (check out my Instagram to see the pics).

All you do is mix together some flour, baking powder, salt, and oil (I used veggie) until the dough start to come together. Then you knead it until it’s smooth. Next, you (try to) divide the dough into 16 equal portions and roll each into a ball. Let the dough balls rest for about 15 minutes before rolling them out. Heat a griddle or cast iron skillet until it’s hot, roll each dough ball out, and then cook on both sides – just until you get those nice brown spots. Stack the cooked tortillas and wrap in paper towels. Oh, and try not to eat them all at once because you will want to – they are soft and tender and delicious.

 So, the successful homemade tortilla session is what led to the taco pie – being a dough-challenged person these tortillas were the closest I’ve been to a homemade pie crust in a very long time. So pie it was. Sort of. It’s more of a layered taco dish, but whatever.

This recipe will serve four hungry people on it’s own, but could stretch to six with a serving of salad chips and salsa on the side. In between each layer of tender flour tortillas is a cheesy, beefy, and creamy filling – there’s some black beans and corn, too – and it all melds together to create a warming, comforting, flavorful dish that is sure to satisfy. Top it with some sour cream, diced avocado, and some chopped cilantro to dress it up a bit because even the humble taco pie likes to feel pretty sometimes. It deserves a little bling.

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