The Humpherys Family

Skillet Taco Pie

Recipe Added:  5/2/2012
1/2 tsp ea garlic powder, cumin
1/4 tsp oregano
1/4 tsp coriander
1 tsp olive oil
1 cup refried beans
1/4 cup onion, diced
1 lb ground beef
1/2 tsp cumin
2 tsp chili powder
salt and pepper to taste
 2 1/2 cups water
1 1/2 cups cornmeal
1 tsp salt
 
Toppings
1 avocado, peeled
1/4 cup cream cheese
2 tsp fresh lime juice (1 lime)
1 clove garlic, chopped
 
Garnishes
shredded Cheddar, lettuce, corn chips, sour cream
Preheat oven to 350F. In a medium saucepan over medium heat, combine water, cornmeal and salt. Cook, whisking constantly, until thick, about 5-6 minutes. Press crust into oiled 8-9-inch cast iron skillet or pie plate. Bake until firm, 30 minutes.

In a large skillet, heat oil and add garlic powder, cumin, oregano and coriander. Cook until fragrant, about 30 seconds. Add refried beans and cook until heated through, about 1 minute. Spread mixture over cooked crust. Wipe out skillet with a paper towel and set over medium heat. 

Sauté meat with onion and 1 tsp salt and 1/2 tsp pepper, until cooked, about 5-6 minutes. Drain grease. Add cumin and chili powder and stir to combine. Spread mixture over refried beans and transfer the skillet/pie plate again to oven to warm through, 5-10 minutes. Puree avocado, cream cheese, cilantro, lime juice and garlic in blender until smooth. Season with salt and pepper to taste.

Remove pie from oven. Spread avocado mixture over top of ground beef and garnish with shredded cheese, lettuce, corn chips, sour cream or other taco toppings. Serve warm.
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