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We Only Have ‘Pies’ For A New Recipe This Week

Celebrate National Pie Day with a new recipe this week.

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Deep Dish Taco Pie

by Heather McDaniel from Pensacola, FL
This deep dish taco pie is basically a large version of a handheld meat pie – and it’s fantastic. Using a premade pie crust makes this easy meal even easier to throw together. The tender and flaky crust holds in the flavorful taco meat. Black olives add a little sweetness and texture A good amount of gooey cheese holds the meat together. We went with a Mexican blend, but cheddar jack would be delicious too. Serve a slice with a dollop of sour cream or guacamole with a little drizzle of taco sauce. Yum!

Ingredients

  • 1 lg onion, minced
  • 2 clove garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground meat
  • 1 c picante sauce (medium heat)
  • 1 can chopped black olives (2 oz)
  • 1 pkg McCormick mild taco seasoning
  • 1 1/2 – 2 c shredded cheese, your favorite
  • 2 refrigerated pie crusts
  • Italian seasoning or dried parsley
  • 1 egg
  • 1 Tbsp milk or water
  • TOPPINGS
  • sour cream
  • guacamole

See directions for deep dish taco pie

Click here to view last week’s recipe.


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We Only Have ‘Pies’ For A New Recipe This Week

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About Dani Gallegos

Dani Gallegos has grown up living in Santa Clarita her whole life. She went to LA Baptist high school and attended The Masters University for college majoring in communications and graduating in May of 2022. Dani loves to write about news and other things. In her spare time she enjoys reading and spending time with her dog and trying new places to eat.