This recipe was inspired by a recipe I used to make way back in my college years that was delicious but totally unhealthy. It used refrigerated biscuits as the crust and ground beef with packaged taco seasoning and cheese. This updated, healthy version was inspired by my co-author’s mom, Lin Hardick who invented an amazing “Dorito” Bread. I thought it would be great to turn that into the crust for this updated taco pie. It turned out amazing. I will warn that it is very spicy. If you don’t like it quite so spicy, you can tone it down by using regular chili powder instead of the chipolte pepper powder.
“Dorito” Bread/Taco Pie Crust
Get the recipe here from Lin’s Blog: http://goodfood-lin.blogspot.com/2011/02/dorito-bread.html
Instead of making it into bread, simply press it into a pie plate as evenly as possible and bake until slightly browned (about 10-15 minutes). Set it aside and make the taco pie filling.
1 lb grass fed ground beef
2 tablespoons chili powder
1/2 – 1 teaspoon sea salt
2 teaspoons cumin
1/2 teaspoon onion powder or 1/4 grated yellow onion
1/2 teaspoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper, optional
1/2 cup filtered water
3 tablespoons salsa, optional
Brown ground beef then and add spice mixture, water and salsa if desired. Cook for about 5 more minutes. Pour into the prepared “Dorito” crust. Top with shredded raw, organic cheddar cheese and bake at 350 for about 15 minutes.
Organic Sour Cream