Lenten Recipe - Southwest Taco Pie

Taco Pie?  What the heck is that?  Aren't we supposed to be talking about Lent?

Well, I fell off the blogging bandwagon as it's just been a crazy past few days. I realized that I didn't get a recipe out here this week.

So this week's offering actually has ground beef in it, but I'm substituting refried beans.  If no-meat isn't your thing, keep the ground beef.   You just need 1lb cooked with Southwestern Seasoning before you start.

Southwest Taco Pie

Crust:
1/4C plus 1T cornmeal, divided
3/4 C all purpose flour
1 1/2 t baking pwder
1/2 t salt
1/3 C milk
1 T oil

Filling
1 can refried beans (or 1lb ground beef, cooked)
1 C chunky salsa
1 C (4oz) shredded co-jack cheese
1 C shredded lettuce
1 small chopped Roma tomato
1/4 C sliced ripe pitted black olives
Sour Cream (optional)

Preheat oven to 450. Spray stoneware pie plate or metal pie tin with olive oil. Sprinkle 1 T of cornmeal evenly onto bottom and sides of pie plate. For crust, combine remaining dry ingredients in a bowl.  Add milk and oil and stir with a fork until mixture forms a ball. Transfer to lightly floured surface.  Roll out into a 10-inch circle. Place in pie plate.  Shape edge to form a rim.

For filling, mix up refried beans and salsa and carefully spread over crust. Sprinkle with cheese.  Bake 12-15 minutes or until crust is golden brown and cheese is melted.  Top pie with lettuce, tomato and olives.  Serve with more salsa and sour cream if you like.

Very easy.  Very filling.  Enjoy!