Taco Pie

I really do love the simplicity of pantry-friendly recipes.  Having all these ingredients on hand in a pinch is fabulous!  The ingredients are mainly canned and freeze-dried, and it comes together quickly.

And this taco pie is delicious!  So that makes it perfect.

TACO PIE

PREP TIME:  about 20 minutes (plus 2 hours for cheese rehydrating)
COOK TIME:  25-35 minutes

INGREDIENTS

• 1 c. freeze-dried monterey jack cheese, rehydrated (This is my favorite brand.  Rehydrating just takes a little cold water and 2 hours in the fridge.)
• 1 c. freeze-dried beef crumbles, rehydrated (I get mine here.  Soooo convenient.)
• 3 Tbsp. dried minced onions
• 1 can black or pinto beans, drained and rinsed
• 1  1/2 c. dry milk, reconstituted (or other milk options like shelf-stable milk or evaporated milk mixed with water)
• equivalent of 3 eggs reconstituted from freeze-dried
• 1 tsp. taco seasoning mix
• 3/4 c. baking mix (Bisquick)
• 1 can diced tomatoes, undrained

DIRECTIONS

Reconstitute the cheese 2 hours ahead of time, following package directions.  Reconstitute beef crumbles, following package directions.  Preheat the oven to 400 degrees.  Meanwhile, in a medium bowl, mix with an electric mixer the milk, eggs, taco seasoning, and baking mix until smooth.  Spray a deep-dish pie plate with cooking spray.  Place the beef crumbles in the pie plate.  Sprinkle with onions.  Place beans on top.  Pour the baking mix mixture carefully over the top.  Bake for 25-30 minutes.  Remove from oven and pour the tomatoes over the top, then sprinkle with the cheese.  Return to the oven for 4-5 minutes or until the cheese is melted.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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