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Tex-Mex Taco Pie

#Tex-Mex #Taco #Pie

I have been all about the easy and quick to fix lately……..along with a little bit of comfort in my food. Maybe it’s the long dreary days, I know the days are really shorter, but when its gray and gloomy……they seem long.

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Tex Mex
  • Ingredients

    • 6 Corn tortilla, warmed
    • 1-pound ground beef
    • 6 green onions, thinly sliced, white/light green parts, reserve dark green parts for garnish
    • 1 can (10-ounces) Rotel Diced Tomatoes with Green Chilies
    • 1/2 cup black beans, drained and rinsed
    • 1/2 cup corn, frozen, canned or fresh
    • Salt and fresh black pepper, to taste
    • ¼ teaspoon chili powder
    • 4 eggs
    • ¼ cup water
    • ¼ cup Kraft Spicy Jalapeno Cream Cheese
    • ¼ teaspoon cumin
    • 1 cup Mexican Style Shredded Cheese


    1. Preheat oven to 375.
    2. Lightly grease a 9-inch cast iron skillet with cooking spray and line with warmed tortillas; set aside.
    3. Place beef in a skillet and cook until browned, about 10 minutes; drain fat.
    4. Stir in green onions, canned tomatoes, back beans, corn, salt, pepper, and chili powder; set aside.
    5. In a large bowl whisk together eggs, water, cream cheese, and cumin; whisk until well combined.
    6. Spoon ground beef mixture onto tortillas in skillet.
    7. Pour egg mixture over beef and top with shredded cheese.
    8. Bake for 30 to 35 minutes, or until set.

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