Craving tacos but short on time? This Impossible Taco Pie is the perfect solution! It's a delicious, healthier twist on a classic, packed with flavor and surprisingly easy to make. This recipe is perfect for busy weeknights, offering a quick dinner idea that the whole family will love. Get ready to experience the best of homemade cooking without the fuss!
Ingredients:
- 1 pound Impossible™ ground meat
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1 cup corn tortillas, cut into 1/4-inch strips
- 1/2 cup sour cream or Greek yogurt (for topping)
- Chopped cilantro (for topping)
Instructions:
Step 1: Preparing the Impossible Meat
Heat the olive oil in a large skillet over medium-high heat. Add the Impossible™ ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 2: Sautéing Aromatics
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Simmering the Taco Filling
Stir in the diced tomatoes (both cans), black beans, Rotel, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer, reduce heat, and cook for 10-15 minutes, or until the flavors have melded.
Step 4: Assembling the Pie
Preheat your oven to 375°F (190°C). In a 9-inch pie dish, spread half of the taco filling. Sprinkle with half of the shredded cheddar cheese. Layer the tortilla strips evenly over the cheese. Top with the remaining taco filling and the rest of the cheese.
Step 5: Baking the Pie
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the filling is heated through.
Step 6: Serving
Let the Impossible Taco Pie cool slightly before serving. Top with sour cream or Greek yogurt and chopped cilantro.
Tips for the Best Impossible Taco Pie:
- For a crispier crust, broil the pie for the last 2-3 minutes of baking. Watch carefully to prevent burning.
- Feel free to add other vegetables to the filling, such as bell peppers, corn, or mushrooms.
- If you don't have corn tortillas, you can use flour tortillas or even tortilla chips, crushed.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Spicy Taco Pie: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for extra heat.
- Vegetarian Taco Pie: Substitute the Impossible™ meat with your favorite vegetarian crumbles or lentils.
- Cheesy Taco Pie: Add a layer of your favorite Mexican blend cheese between the filling and tortilla strips for extra cheesy goodness.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Impossible Taco Pie is a delicious and easy recipe for a healthy and satisfying meal. It's a great way to enjoy the flavors of tacos in a new and exciting way, perfect for a quick weeknight dinner or a casual gathering with friends and family. Enjoy!