Time 30m Yield 8 Number Of Ingredients 6 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.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half. In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat. Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese. Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.
Time 55m Yield 6 Number Of Ingredients 10 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.
Yield 4 servings Number Of Ingredients 15 Steps:
Combine crust ingredients except water in food processor bowl. Pulse until the mixture creates coarse crumbles. Add water, one tablespoon at a time, until the dough forms a ball. Roll out dough on a lightly floured surface. Place into 9-inch (22cm) pie plate, and trim the sides. Bake at 400°F/204°C for 10-15 minutes or until crust is golden brown. Cook onions and beef in a medium skillet until beef is browned and cooked through. Drain if watery. Return beef to skillet, add salsa, and taco seasoning. Cook until bubbly. Pour into baked crust. Top with refried beans, and cheese. Bake 3 minutes or until cheese is melted. Let cool. Top with lettuce, tomatoes, sour cream and more cheese! Enjoy!
Time 52m Yield 8 Number Of Ingredients 12 Steps:
Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat. Grease a 9-inch pie pan or casserole dish. Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips. Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 400°F. Grease 9 inch pie plate. Cook ground beef and onion in 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.
Time 50m Yield 6 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated. Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside. Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan. Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places. Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.
Time 50m Yield 6 Number Of Ingredients 7 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.
Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips., Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes.
Time 55m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl. Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese, Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet. Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies. Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.
Time 57m Yield 1 pie, 8 serving(s) Number Of Ingredients 7 Steps:
- Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.
- Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired. High Altitude (3500-6500 ft) Bake 35 to 40 minutes. Special Touch. Don’t forget to top it off. Serve slices of this savory pie with salsa, sour cream and chopped tomato, or go all out with guacamole and red pepper sauce.
