If the filling for this Deep Dish Taco Pie seems familiar, you’d be right. We shared a Deep Dish Taco Pie to celebrate the end of September. I thought it was one of my best. Kiddo had a suggestion, as he usually does.
What if instead of a pie dough crust, you made it with pulverized taco shells? That got me to thinking – what about Frito Chips? So I did a little research. I knew we couldn’t just grind up some corn chips – they needed to come together with some sort of a binding ingredient. I also knew simply adding melted butter the way we often do a Graham Cracker crust wouldn’t quite work. That’s when I came across a similar recipe that used egg whites. Hum, let’s go with that.
Everything else about this dish remains the same. Kiddo and Hubby both thought it tasted just fine, although there was that Frito Crunch that somehow ended up missing. Hubby added Chili Cheese Fritos to the top of his second slice of Tao Pie, and that really did make a difference. Obviously our experiments into the Perfect Deep Dish Taco Pie is still very much a work in progress. With each recipe comes new inspiration. You will just need to wait a bit longer for the next rendition.
Life is filled with inspiration, beautiful gifts from the Creator of all. As His children, we try to imitate what He has made through various arts. His inspiration is found in paintings, music and word. With that beauty comes yet another gift from God – imagination. Do you ever imagine Christ smiling down with approval for what you’ve just created? It could be something a simple as a tidy home or a bowl of soup. These too can be offered up to the Lord. Worship isn’t just limited to prayer or time spent kneeling in the pew. Make no mistake about it, those are powerful and important moments with the Lord. But to limit our time to those moments is to miss an opportunity on a very personal, intimate level. If we offer up everything we do, those are moments spent together. Do that often enough, and you will begin to feel His smile and approving nod. Pure joy!
Enjoy this day and every day. Make every breath you take count for something. We only have so many heartbeats, so many moments, so many tomorrows before He calls us home. There is a moment in the Mass when we acknowledge those around us with a greeting of peace. We say to one another “Peace be with you.” This is both a customary greeting and parting in Eastern cultures. The sentiment in the Mass comes from the Last Supper and the Gospel of John.
Peace I leave with you,
my peace I give to you;
Not as the world gives
do I give to you
Let not your hearts be troubled
nor afraid.
John 14:27
Sometime God whispers in my ear “Share this passage.” I don’t question why. Perhaps there is someone out there who simply needs to hear. May the Lord be with you and with your spirit.
Frito Crust Deep Dish Taco Pie
Corn Chip Crust
3 cups Frito Original Corn Chips
2 Egg Whites
2 teaspoons Water
4 tablespoons Butter
Heat oven to 300-degrees Spray a deep-dish pie pan with cooking spray, set aside.
In a food processor fitted with a blade, grind corn chips to create a corn chip meal. Transfer the meal to a mixing bowl; set aside.
Separate egg whites from yolks. Discard or reserve yolks for another purpose. Lightly beat whites with water. Melt butter. Add the egg whites and butter to the corn meal. With a fork work into a dough-like ball.
Empty corn meal mixture into the pie pan. Press into the bottom and up the sides to create a crust. Bake for 8 minutes in the heated oven. Remove from oven, set aside until ready to fill.
Taco Pie Filling
1 lb Ground Beef
1/2 lb Chorizo
1 (16 oz) can Whole Black Beans
1 (10 oz) can Mexican Corn
1 (4 oz) can Diced Hatch Chilies
1 cup Iceberg Lettuce
2 firm Roma Tomatoes
4 small Jalapeño Peppers or as desired
3 tablespoons Taco Seasoning
1 cup Pepper Jack Cheese
1 cup Sour Cream
Increase oven to 350-degrees.
In a cast iron skillet over medium heat brown ground beef with chorizo. Break meats into smaller pieces as they brown to form crumbles of meat. Drain well.
While the meats are browning, drain black beans and corn. Mix together in a bowl with the Hatch Chilies. Shred lettuce. Seed and dice tomatoes. Slice Jalapeño Pepper, set aside.
Once the meats are drained, return to skillet and season with taco seasoning. Add the black bean misture. Stir to blend and warm through. Off heat add Pepper Jack Cheese, stir as the cheese melts.
Spoon filling into the pie shell. Place in the heated oven to bake for 10 minutes or until the filling is piping hot.
Remove Taco Pie from the oven. Let rest on the counter for a few minutes, the spread sour cream over the top. Scatter lettuce, tomatoes and Jalapeños. Let pie rest for a few minutes longer for the juices to settle.
You know the drill, slice, serve and enjoy with your favorite Margarita.
O LORD, my heart is not proud,
nor are my eyes haughty;
I busy not myself with great things,
nor with things too sublime for me.
In you, O Lord, I have found my peace.
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