So today I was in the mood for tacos - you know when you get one of those crazy cravings for something? Except I didn't have any taco shells in my pantry, and I didn't feel like running to the store to get some. Instead I decided to get creative and subbed in high fiber, nutty tasting brown rice. Add an egg white and some grated cheddar, and you've got the basis for a healthy pie crust to scoop a yummy taco mixture into.
And voila! A star is born!
Serve my easy taco pie with a tossed green salad. Better still, the recipe makes two pies so you can have one now and freeze the other for later. If baking from frozen, thaw on your counter before baking.
So get into that pantry. Pull out some gorgeous brown rice, your favourite salsa, and some re-fried beans and try this recipe yourself - created with love and a pinch of magic from your friendly neighborhood Kitchen Witch. And if you try this recipe, please let me know! I love hearing from people who have tried my food!
As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube. I upload new recipe blog and video every week week!
Visit the printable recipe here: Easy Taco Pie
Or cook along with me at the Casa de Kitchen Witch on Youtube!
Prep Time: 20 minutes
Bake Time: 45 minutes
Makes: 2 pies
- 4 cups cooked brown rice
- 2 egg whites
- 2 cups grated sharp (old) cheddar cheese
- 1 medium white onion, diced
- 2 lbs extra lean ground beef
- 1, 16 oz tin re-fried beans
- 1, 10 ounce can (1, 1/2 cups) tomato salsa or rotel
- 2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp lemon or lime juice
- Mix the rice and egg whites together with 1 cup of the grated cheese. And press equal amounts into two pie plates that have been well sprayed with non-stick cooking spray.
- Brown the ground beef and diced onions in a non-stick pan treated with cooking spray over medium high heat.
- Add the re-fried beans, salsa, seasoning, and lime juice.
- Pour in equal amounts into each pie shell and top each pie with the remaining cheese.
- Bake in a pre-heated 350 oven for 45 minutes.
- Let rest 10 minutes before slicing and serving.
- Serve with a green salad.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.