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Taco Chili Pie

 Taco Chili Pie
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
8-12 ServingsPrep: 30 min. + chilling Bake: 50 min. + standing

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

  • 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.
  • Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter

2 of 2

Taco Chili Pie (continued)

Directions (continued)

  • 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.
  • 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.
  • 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).