Friday, September 20, 2013

You Can Turn Anything into Pie!

A few nights ago, I made Taco Pie for dinner.  My mom had made it for the kiddos when they stayed there one night and they all loved it.  I figured I'd give it a shot and added my own "cleaner eating" spin on it.  Success once again!

While we were eating dinner, my oldest guy said, "Hey, Mom!  Adding peas to it makes this like 'Special Pie!'"  (That's what I call Chicken Pot Pie to get them to eat it!).  This began a conversation about all of the different "pies" we could make for dinner.  Here's the list we came up with:  Spaghetti Pie, Shepherd's Pie, Chicken Pot Pie, Cheeseburger Pie, and of course, Taco Pie.  I'm sure there are plenty more, but the conversation made me feel like I was on some family sitcom or Forrest Gump! 

Today I'll share with you the recipe we used for Taco Pie.  It's certainly nothing fancy, but a nice little twist on "Mexican Food Night" at home!  I mentioned that I added a "cleaner eating" spin to it.  In lieu of the prepackaged taco seasoning, I made my own.  We also used Organic Blue Corn Chips and crescent rolls made by Immaculate Baking (found at Hy-Vee and cheaper than the regular kind!) that are part of the Non-GMO project.  We're also a plain-Jane family, so you may want to add some toppings like lettuce, tomatoes, salsa, etc.

Taco Pie

1 lb. ground beef
2 T. homemade taco seasoning (or a packet from the store)
1 tube crescent rolls
Shredded cheese
Crushed tortilla chips

Brown ground beef and drain.  Add taco seasoning and water (1/2 c. if using the homemade seasoning).  In a pie pan, place triangles of crescent rolls and knead together to make the crust.  Place meat on top of crescent rolls.  Top with crushed tortilla chips and cheese.  Bake at 375 degrees for 12-15 minutes.  Top with favorite taco toppings.


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