Meatless Taco Pie Recipes

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:

• 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 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 a small bowl, mash up black beans until they are a thick paste.
• In a frying pan, sauté the onion and pepper. Once cooked, add the veggie ground round and heat (do not overcook!)
• In a round casserole dish place one tortilla shell on the bottom. Spread the black bean paste over the shell then add some of the "meat" mixture. Top with cheese and another tortilla. Continue layer until bean and meat mixture is used up.
• On the top tortilla add the salsa and spread around. Sprinkle with cheese and green onion.
• Bake at 375 degrees for 15-20 minutes, or until cheese is melted.
• Serve with salsa and sour cream.

Steps:

• Preheat oven to 425 degrees farenheit. Add the pintos, salsa, tomato sauce, garlic powder, and taco seasoning to food processor and process until mixture is creamy.
• Pour into a 2qt casserole and bake 30 minutes or until heated through.
• Meanwhile mix cornbread ingredients in a medium bowl, remove casserole and spoon cornbread mixture over top of bean mixture and return to oven to bake an additional 15 minutes or until top starts to turn golden brown.
• Remove from oven and serve with shredded cheese.
• The rest of my family does not like chunky food, thats why I did this in a food processor. If you like a chunky mixture (as I do), feel free to simply mix all ingredients and bake as is, without processing.

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.