Instant Potato Flake Spicy Taco Pie

When this Taco Pie was placed on the dinner table, my guys scratched their heads. Can’t really blame them. There is nothing ordinary about this dish.

First of all, unlike most pies, the crust isn’t made from flour, but from mashed potatoes. And not just plain mashed potatoes, but from potatoes that have been well seasoned. Once the “crust” has been baked, it’s filled with everything you’d expect in a taco – spicy meat, shredded lettuce, sour cream – all your favorites.

I suppose if you aren’t a fan of spicy foods, you could tame this pie. Use more ground beef and leave out the Mexican Chorizo. Skip the Jalapenos, and go with a salsa that is on the mild side. Believe me when I tell you it will be just as delicious, minus the heat. When I make Mexican dishes for my extended family, it’s then that I realize I must have been adopted or found under a cabbage leaf. While my father does like a little heat, I’m the only one in my family that likes to sweat when I eat. We don’t get sick often, and I cannot help but to wonder if it’s the spicy foods that keeps the germs at bay. Yeah, that sounds like a good enough reason to eat spicy foods to me. That and the fact that it’s Tijuana Tuesday.

Instant Potato Flake Spicy Taco Pie
1/2 Yellow Onion
1 cup shredded Iceberg Lettuce
2 firm Roma Tomatoes
4 tablespoons Butter
2/3 cup Whole Milk
1/3 cup Water
4 tablespoons Taco Seasoning, divided
2-1/2 cups Instant Mashed Potatoes
1 lb Ground Beef
1/2 lb Chorizo
1/2 cup Hot Salsa
1 cup Sour Cream
1/2 cup Nacho Jalapenos

Heat oven to 350 degrees.

Cut onion in half from root to tip. Reserve half for another purpose. Peel and dice remaining half, set aside. Shred lettuce, set aside. Dice tomatoes, set aside.

In a medium sauce pan, melt butter. Add milk, water and 2 tablespoons taco seasoning. Remove from heat; add potato flakes to create a stiff mashed potato. If too dry, add a little more water. Press mashed potato mixture into the bottom and up the sides of a 10-inch pan.

Bake for 8 minutes or until potato curst has just BARELY begun to turn a golden brown.

In a medium skillet, cook ground beef, chorizo and onions until meats are cooked through. Drain well. Add Salsa and remaining 2 tablespoons taco seasoning. Return to heat, cook until bubbly.

Pour into crust. Bake for 15 minutes, or until crust is golden brown and filling is pipping hot.

Let cool for 5 minutes. Place sour cream in the center of the baked taco pie, Gently spread sour cream out in an even layer. Garnish with shredded lettuce, diced tomatoes and jalapeno peppers.

Serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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