Friday, March 7, 2014

A Better Taco Recipe



Tacos!! Who doesn't have a fondness for them?! Better question...who doesn't desire the mess that comes with them? What about forks? Are you attached to that invention?! That's where these babies come in!! They take the mess out of taco night. Usually you put in your meat, lettuce, tomatoes, cheese, maybe a little sour cream and salsa and then what? Half of it ends up on your plate? Then you take a bite and the shell cracks? Or if you're my unconventional son, you eat it from the bottom up, and MOST of it ends up on the plate. I've tried to explain how you try to appear civilized even with finger foods, but he's happy with his way.....taking a bite from the bottom and then scooping up the toppings from the plate so he still gets a little of everything. Taco after taco....I couldn't win. Then my husband wanted to see if it really did make it taste better to eat them like that. I'm pretty sure they just do it on purpose now. I had to find an alternative and I'm lovin' this taco night sanity saver. This recipe is hubby and kid approved, and since it all starts, and pretty much stays, on the plate it's approved by me too :) Of course it's also a snap to whip up, which is even better! This recipe makes 2 pies so there's plenty for a large meal or lots of leftovers, but either way they won't last long :)

CLICK HERE for a printable version of this recipe.

          Ingredients:
  • 2 frozen pie shells in foil pans
  • 2 lbs. ground beef
  • taco seasoning (check the packet or use homemade seasoning - for 2 lbs. beef, I used 2 packets)
  • 2 eggs, beaten separately
  • 1/2 cup onions, chopped (optional)
  • 1/2 cup green pepper, chopped (optional)
  • 4 cups shredded cheddar or Mexican blend cheeses
  • Tomatoes, chopped
  • Lettuce, chopped
  • Sour cream, salsa, olives or whatever you like on your tacos

           Directions:
  1. Preheat oven to 400 degrees.
  2. Brown ground beef with onions and green peppers. Drain.
  3. Add ground beef back to the pan and add taco seasoning following directions on packet or according to your taco meat recipe. Heat well, allowing the sauce to thicken.
  4. Put your frozen pie shells on a baking sheet and put half of the taco meat in each shell.
  5. Pour one beaten egg over the top of the beef in each pie.
  6. Evenly spread 1 1/2 cups of shredded cheese on each pie.
  7. Bake pies for 20-25 minutes.
  8. Serve with remaining shredded cheese and whatever taco toppers you've decided on.




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Thanks for stopping by,
Terri

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8 comments:

  1. Terri, this is fantastic! I had to giggle while I was reading about your son, because mine does the same thing. We tried soft shells and now it all just falls out the end...hehe :) Thank you for this great tip!

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    1. Thanks, we love this recipe. Now i know it's a boy thing! No wonder I couldn't figure out why he even considered it a good idea lol. He won't do soft tacos....the mess is too contained I think. Let me know if you try it.

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  2. OMG. I usually prefer fahitas but I'm SO giving this one a try once Mr B gets home! Do you think it would work just as well with chicken (I'm attempting a health kick) smothered with refried beans?!

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    1. Ground chicken or turkey should substitute fine. A layer of refried beans would be perfect on this. With a layer of melted cheese on top.....yum! I'm definitely going to try that next time. What a great idea! Thanks :)

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  3. This sounds great! We are taco lovers here, so this one will be tried very soon! Stopping by from #SITS Spring Fling

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    1. It makes a great meal and never lasts long at our house :) Thanks for stopping by.

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  4. I did a "pie" version of my enchilada casserole once, and it was great. This sounds really good, too.

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    1. It is :) The leftovers are good too. Let me know when you're making it ;)

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