A delightful twist on the classic taco pie, perfect for family dinners or gatherings.
Preheat your oven to 425°F (220°C). Grease a 9-inch pie pan.
Using a non-stick spray ensures easy removal of the pie after baking.
In a mixing bowl, combine the whole wheat flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Cold butter works best for a flaky crust.
Add the yogurt to the flour mixture and mix until a dough forms. Press the dough into the prepared pie pan, spreading it evenly.
Chill the crust in the fridge for 10 minutes to prevent shrinking during baking.
In a skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain any excess fat.
Breaking up the beef into small pieces ensures even cooking.
Stir in the chili powder, cumin, black pepper, salt, tomato paste, and kidney beans. Cook for 5 minutes to blend the flavors.
Taste the filling and adjust the seasoning if needed.
Spoon the filling into the prepared crust, spreading it evenly.
Press the filling gently to ensure it stays compact.
Bake the pie in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Check the crust halfway through to prevent over-browning.
Let the pie cool for 5 minutes. Top with lettuce, tomato, cheddar cheese, sour cream, and salsa before serving.
Serve with a side of tortilla chips for added crunch.
Continue in our app for the best experience
