Tex-Mex at it’s best…….. Tex-Mex Taco Pie!
I have been all about the easy and quick to fix lately……..along with a little bit of comfort in my food. Maybe it’s the long dreary days, I know the days are really shorter, but when its gray and gloomy……they seem long.
The lazy may be that all I really want to do, is watch “The Good Wife”………Tim and I have been power watching it lately. We hooked up with Hulu ….great idea……just saying. For just a few bucks a month you can watch full seasons of TV shows. There is even an option for no commericals…….I know cool right? If you haven’t seen “The Good Wife” ,you don’t know what you are missing……awesome show!
So, in an effort to have yummy comfort food in a hurry……..Tex-Mex Taco Pie! It’s kinda like a casserole, kinda like a quiche, and a whole lot of Tex-Mex flavor.
So what is Tex-Mex? It turns out that most “Mexican” food North of the Border is actually Tex-Mex.
The differences between Mexican and Tex-Mex food are the use of a few ingredients found in the US that are rarely used anywhere South of the Rio Grande. Beef, yellow cheese, wheat flour, black beans, canned vegetables (especially tomatoes), and cumin. So chances are that most of the ‘Mexican Food’ you eat is probably Tex-Mex…..who knew?
A cast iron skillet, layered with corn tortillas…..warm them a bit first so they lay in the skillet nicely. Once warmed they fall right into the curves of the skillet. A combo of ground beef, tomatoes, black beans, corn, a touch of chili powder, and green onions are placed on top of the tortillas. That’s the casseroley part.
Whisk eggs, a bit of water, and some Kraft Spicy Jalapeño Cream Cheese, (this stuff is the bomb!) with a bit of cumin and pour over the ground beef mixture…….that the quichey part.
Top with cheese, then into the oven for about half an hour. Slice into wedges and serve.
Tex-Mex at it’s best! Now, back to the show………Print
- 6 Corn tortilla, warmed
- 1-pound ground beef
- 6 green onions, thinly sliced, white/light green parts, reserve dark green parts for garnish
- 1 can (10-ounces) Rotel Diced Tomatoes with Green Chilies
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, frozen, canned or fresh
- Salt and fresh black pepper, to taste
- ¼ teaspoon chili powder
- 4 eggs
- ¼ cup water
- ¼ cup Kraft Spicy Jalapeno Cream Cheese
- ¼ teaspoon cumin
- 1 cup Mexican Style Shredded Cheese
- Preheat oven to 375.
- Lightly grease a 9-inch cast iron skillet with cooking spray and line with warmed tortillas; set aside.
- Place beef in a skillet and cook until browned; drain fat.
- Stir in green onions, canned tomatoes, back beans, corn, salt, pepper, and chili powder; set aside.
- In a large bowl whisk together eggs, water, cream cheese, and cumin; whisk until well combined.
- Spoon ground beef mixture onto tortillas in skillet.
- Pour egg mixture over beef and top with shredded cheese.
- Bake for 30 to 35 minutes, or until set.