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Taco Chili Pie Recipe
Taco Chili Pie Recipe photo by Taste of Home

Taco Chili Pie Recipe

Read Reviews (5)
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This zesty pie combines ground beef, stewed tomatoes, kidney and pinto beans with zippy seasonings, all tucked into a flaky golden crust. It's a great dish to take to a potluck—it slices so nicely, you can easily dish it up for a crowd. —Liza Taylor Seattle, Washington
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + standing
MAKES:8-12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. + standing
MAKES: 8-12 servings

Ingredients

  • 1 pound ground beef
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 4 cups torn fresh spinach
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 2 tablespoons taco seasoning
  • 1 tablespoon sugar
  • 1 tablespoon molasses
  • CRUST:
  • 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 2 cups cold butter
  • 12 to 14 tablespoons cold water

Directions

  1. In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
  2. Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes.
  3. Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
  4. Bake at 400° for 20 minutes. Reduce heat to 375°; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting. Yield: 2 pies (6-8 servings each).
Originally published as Taco Chili Pie in Taste of Home October/November 2001, p27

Reviews for Taco Chili Pie(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2012

Delicious! I substituted a can of hominy for the mushrooms and used my own crust recipe. My family loved it.

MY REVIEW
Reviewed Apr. 23, 2011

When I made this I left out the spinach and used all kidney beans instead of the pinto and kidney beans. It turned out good if you like the sweetish chili flavor. But it didn't really seem to have a taco flavor even with the extra taco seasoning I added. If I make it again I will leave out the sugar and molasses so it tastes more like taco than sweet chili.

MY REVIEW
Reviewed Mar. 2, 2011

This did not come out good for me at all. I was very excited at first because the pie crust dough was so easy to work with and rolled out so nice. Unfortunately, it was very tough and we ended up just eating the filling which was ok. I will not make again.

MY REVIEW
Reviewed Dec. 29, 2009

It was good however, next time I would probably add some chili powder or some more seasonings to it because it was kind of bland to me. My husband REALLY enjoyed it though and that is what matters!

MY REVIEW
Reviewed Aug. 4, 2009
This is one of my husband's favorite recipes!  I also add a can of chili and a can of black eyed peas, which works out great!  YUM!!
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