It took me almost 20 years to realize Taco Bell wasn’t real Mexican food y’all!
It’s Taco Tuesday! I am FINALLY with the program!
I. Love. Mexican. Food. That really is an understatement. I was completely spoiled for several years as our neighbors, Leo and Minerva, were originally from Mexico and MAN could they cook! We had a “Friends Pot” that went from house to house filled with all kinds of goodies. (You can read more about that here.) Ah, the good ole’ days.
Once you’ve been spoiled with authentic Pozole, Carne Adobada, Chiltomate, and the best Guac known to man right next door, it’s hard to appreciate the “Americanized” versions. It took me almost 20 years to realize Taco Bell wasn’t real Mexican food y’all! Sad, I know.
While this little pie certainly isn’t the caliber of Miss Minerva’s cuisine, it’s a really quick and easy way to nip that taco craving. Especially when you add tequila 😉
- 1 pound ground beef
- 1 medium onion, chopped
- 1 small can green chilies, chopped
- 1 package taco seasoning mix
- 1/2 cup cheddar cheese, grated
- 1/2 cup Monterrey Jack cheese, grated
- 1 pie crust
- 2 tomatoes, seeded and diced or sliced
- 1 cup iceberg lettuce, shredded
- 1 bunch green onions, chopped
- Cilantro, if desired, chopped
- 1/2 cup sour cream, for topping
- 1/2 cup guacamole, for topping
- 1/2 cup salsa, for topping
- Lime wedges, for garnish
Place pie crust in greased pie plate. Set aside. Place beef, chilis and onion in skillet. Cook until beef is done and onions are translucent. Add taco seasoning mix and 2 tbsp. water. Mix well, cook for an additional minute, and remove from heat. Place taco meat mixture into pie crust. Top meat mixture with 1/2 cheeses, then half of the tomato, then the remaining cheese.
Bake at 400 until cheeses are melted and pie crust is golden. Remove from oven and top with lettuce, additional tomato, green onion and fresh Cilantro. Serve with sour cream, guacamole, sour cream and lime wedges.
Life is too short to eat ugly food y’all.