Grand Taco Pie Recipes

Steps:

• 1. Biscuit Dough Prep: Open the Pillsbury Grands Biscuits. In an approximate 10x10 ungreased baking dish, take four biscuit dough rounds and on the bottom of the baking dish place one round of dough in each corner. Gently press and blend the biscuit dough rounds together to completely cover the bottom of the baking dish. Then take the remaining four biscuit dough rounds, break each in half and up the sides of the baking dish, place biscuit halves in each corner and one in between the corners and continue to press and blend the biscuit dough along the sides and into the bottom until you have completely lined the bottom and sides of the baking dish with the biscuit dough. Set aside.
• 2. On the stove, saute the onion in a splash of olive oil until transparent, add ground beef or turkey until browned. Drain, if necessary and return to heat.
• 3. Add taco seasoning mix, 1/2 cup water and simmer for 10 -15 minutes. (Note: feel free to add other ingredients that you may like i.e. corn, cooked baked potato, peppers, etc.. it's up to you how you might want to personalize it to your families liking).
• 4. Transfer meat mixture to the dough lined baking dish and distribute evenly.
• 5. Cut fresh tomatoes in slices, as you would for sandwiches and place evenly on top of the meat mixture covering completely.
• 6. Cut the Mozzarella ball into slices and place evenly on top of the tomatoes, covering completely.
• 7. Place in a preheated 350 degree oven for 25 minutes, or until the biscuits are golden brown and the cheese is completely melted over the top. Remove from oven and let rest for 5-10 minutes before cutting.
• 8. Cut into desired portions and serve with sour cream.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
• Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Steps:

• Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt. Remove from the heat and stir in the cilantro. Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Steps:

• In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
• Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
• Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-in. pie plate; sprinkle with cheese., In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes.

Steps:

• In a large skillet, cook beef until no longer pink; drain. Stir in the taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently., Sprinkle half of the corn chips into pastry shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips., Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce and avocado if desired.

Steps:

• Combine crust ingredients except water in food processor bowl.
• Pulse until the mixture creates coarse crumbles. Add water, one tablespoon at a time, until the dough forms a ball.
• Roll out dough on a lightly floured surface. Place into 9-inch (22cm) pie plate, and trim the sides.
• Bake at 400°F/204°C for 10-15 minutes or until crust is golden brown.
• Cook onions and beef in a medium skillet until beef is browned and cooked through. Drain if watery.
• Return beef to skillet, add salsa, and taco seasoning. Cook until bubbly.
• Pour into baked crust. Top with refried beans, and cheese.
• Bake 3 minutes or until cheese is melted.
• Let cool. Top with lettuce, tomatoes, sour cream and more cheese!
• Enjoy!

Steps:

• Taco Pie:.
• In a 9 inch skillet or dutch oven (I like cast iron), cook the ground beef until gray and drain.
• Add the chopped onion and cook until soft.
• Drain the corn and Ro-Tel tomatoes, reserving the drained liquid.
• Add the taco seasoning package and cook according to the package directions, using the reserved liquid.
• Add the tomatoes, corn and water and simmer gently while making the biscuits.
• Biscuits:.
• To the flour, add the baking soda if using buttermilk.
• Mix and make a well in the flour.
• Add oil and milk, stirring as you add it until the dough is on the verge of being too wet.
• Place the dough on a well-floured surface.
• With floured hands, shape the dough, not kneading more than 2 or 3 times, adding flour needed to keep the dough from sticking.
• Pat out to 3/8 inch thickness and cut into 8 biscuits 2 1/2 inches in diameter.
• Baking:.
• Place the biscuits on the taco pie and place in a 450 F oven.
• Cook for 15 minutes or until brown, sprinkling cheese between the biscuits for the last 5 minutes.