Give Taco Night a Twist
October 5th, 2006
We like Mexican food (well, American-Mexican) but it does get a little monotonous — I basically have meat, cheese, tortillas, salsa, and sour cream in different forms each time.
Sometimes the tortilla is a chalupa (flat and crispy) and we pile everything on top of it. Other times we use taco shells and stuff the fillings into them. Or we might use soft flour tortilla and wrap everything up inside. Or fold them over and fry them like quesadillas.
Of course, you can use seasoned ground beef, seasoned chicken breast, or actual fajita beef. You can choose shredded cheese or queso (cheese sauce).
Here’s what we did last night, it was a little different and I’d never done taco night quite like this:
Taco Pie
6 large soft flour tortillas, each cut into quarters
1 1/2 lb. ground beef
taco seasoning
2 c. shredded cheddar cheese
salsa
shredded lettuce
sour cream
1 diced avocado
green onion tops, chopped
Prepare the meat as if for tacos - brown it, crumbling as you do, then drain it and use the taco seasoning according to the package directions. Spread a little salsa in the bottom of a large baking dish. (I used the deep dish baker from Pampered Chef, which is like using a really large pie pan.) If you don’t have a pan that fits the bill, a cookie sheet will suffice.
Next, place four pieces of tortilla in the pan and top with half of the meat and a third of the cheese. Add another layer of tortillas, meat, and cheese. Top with the last of the tortillas and cheese.
Bake, but not for long - 20 minutes on 350. While it’s in the oven, prepare the lettuce and other toppings. I like to let everyone choose their own.
Serve with beans and / or rice.
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