Do you remember math class in school? I do, and I remember two things in particular: One, was that I hated it. Two, was that I would get such a rush every time I found out I had the right answer when I checked the back of the book.
I sometimes get that same feeling when I COMPLETELY create and improvise a recipe from scratch. I am talking, no pinterest-ing, no internet searching. Nothing. And then it actually turns out, and it is delicious. Even better when there are lots of vegetables too! Such a rush.
So, behold my Taco Pie, aka. the source of this rush:
Taco Pie. Er, Casserole. Er, …nevermind
Ok, that seems a little silly after I look at this picture. I mean, it looks like just any regular casserole, right? (Side note – If anyone can come up with a better name for this, please let me know in the comments below. It does not resemble a pie in any way shape or form, that is just what I keep calling it. And I think the term “casserole” can scare some people off with nightmares of cream of chicken soup and mayonnaise. )
From the bottom to the top, this casserole starts out with a hint of my favorite TJ’s salsa (I use the Trader Joe’s Roasted Tomatillo Salsa, but there are many you can choose from, just pick your favorite), then a layer of corn tortillas, cut into triangles.
Now, many of my friends have gone back and forth over “what is the best corn tortilla found on the shelves of Trader Joe’s.” My personal favorite is the “De Mi Abuela: Wheat and Corn Tortillas” because they are a little bit thicker, and have lots of flavor. Not every one in my house is a fan of that one, so I usually end up getting the “Corn Tortillas” that are gluten-free and have minimal ingredients. They are just your regular, run-of-the-mill tortillas. And that is perfectly acceptable in a dish like this, that has so much flavor and other textures going on.
Left: De Mi Abuela
Right: Corn Tortillas
The next layer is a mix of 6 different veggies that have been sautéed in a little bit of olive oil. You could probably swap out some of the veggies if you have other favorites. It is kind of a cool way to clean out your fridge if you have just a few randoms laying around. While I had my cutting board out, I actually ended up dicing a lot more veggies than this, and then saving them for the following morning to add to an egg scramble.
Nothing more beautiful than a rainbow of veggies in a skillet
After that layer, add some more corn tortilla triangles, then the layer of ground beef. I like lean ground beef (96% lean) because it is pretty inexpensive, and is easy to freeze and de-thaw. I also ALWAYS have some hanging out in my kitchen. But if you prefer a different type of protein, you could easily swap the ground beef with turkey, or even shredded chicken (YUM!) Simply brown the ground beef (or ground turkey or chicken) in a skillet. It can be the same one you just cooked the veggies in. Then add a can of diced tomatoes and a half packet of taco seasoning. If you like your food on the spicy side, add a little more. If you like it less spicy, add a little less. However, there was enough heat for me and my family with just half a packet.
Put that mixture on top of the corn tortilla triangles, then load the top up with some shredded Mexican cheese and bake in the oven until it is bubbly, about 20-25 minutes.
I topped mine with some guacamole, salsa, sour cream and Jalapeño Greek yogurt dip. No, I am not a glutton, just indecisive. I think the Jalapeño Greek Yogurt dip won. It is my current favorite.
And the icing on the cake, is the leftovers are even better. I just love when meals get better with age.
Tacoladas: Beef and Veggie Pie
Ingredients:
- 1 Tbsp olive oil
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 1/2 zucchini, diced
- 1/2 yellow squash, diced
- 1/2 package of mushrooms, diced
- 2 cups kale
- 1/4 cup salsa verde (Roasted Tomatillo Salsa)
- 8 corn tortillas, cut into triangle wedges
- 1 lb 95% lean ground beef
- 1 can tomatoes with green chilies
- 1/2 packet taco seasoning
- 1/2 package Mexican cheese
Directions:
- Preheat oven to 350
- In a large skillet, heat olive oil over medium high heat. Once warm, add onions and cook for a few minutes, then add bell pepper and cook for another couple minutes. Next, add zucchini and yellow squash, continue to cook for a few minutes. Then add mushrooms and cook for a few motte minutes. Lastly, add the kale.
- In a 9×13 glass dish, spread salsa along the bottom of the pan, then spread corn tortillas on top. Put cooked veggies on top. Do another layer of corn tortillas.
- In the same large skillet, brown lean grown beef. Once brown, add taco seasoning and tomatoes and cook on low for 8-10 minutes. Once cooked, add to casserole dish. Cover with cheese and bake for 25 minutes, until cheese is starting to bubble and brown. Remove from oven and let sit a few minutes before serving.
Suggested Side items – Black beans and a salad with Cucumbers, Tomatoes and Cilantro Dressing
Suggested Drinks – Trader Joe’s Organic Mango Lemonade (with or without tequila)
The Fearless Flying Kitchen 