Beefy Taco Pie
This cheesy, Beefy Taco Pie has a tender light crust, is layered with taco seasoned beef and finished with a sour cream, egg and cheddar cheese topping. Adapted from Magnus Nilsson.
Servings: 8 servings
- 6 tbsp cold butter cut into 1/2-inch cubes
- 2 1/2 cups plus 1 tbsp flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup plus 1 tbsp milk
- 2 tbsp chili powder (See Note 1)
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano Mexican preferred, (See Note 2))
- 1 tsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp ground coriander
- 1 lb ground beef (See Note 3)
- 2/3 cup water
- 8 oz sour cream
- 2 tbsp Mexican crema
- 2 medium eggs beaten
- 4 oz cheddar cheese grated
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 spice blend and water and cook. Stir occasionally, until the water has evaporated, about 3 minutes. Remove from the heat.
In a medium bowl, whisk the sour cream with the Mexican crema (See Note 4), egg and fold in the cheddar cheese. Season with a pinch each of salt and pepper.
Set the dough crust on a rimmed baking sheet. Spread the ground meat evenly over the crust and cover with the egg and cheddar topping. Bake until the topping is set and the crust is golden brown, about 45 minutes. Let cool for 15 minutes before serving.
- 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.
Calories: 519kcal | Carbohydrates: 34g | Protein: 20g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 137mg | Sodium: 881mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1335IU | Vitamin C: 0.5mg | Calcium: 238mg | Iron: 4.2mg