- 2 cups cold mashed potatoes (prepared with milk and butter)
- 1 envelope taco seasoning, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (16 ounces) refried beans
- 1/2 cup barbecue sauce
- 1/4 cup water
- 1 cup shredded lettuce
- 1 medium tomato, seeded and chopped
- 1 cup (4 ounces) shredded cheddar cheese
- Sour cream
- Combine the potatoes and 2 tablespoons taco seasoning. Press into a greased 9-in. deep-dish pie plate; set aside.
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, barbecue sauce, water and remaining taco seasoning. Cook and stir until hot and bubbly. Spoon into potato crust.
- Bake at 350° for 30-35 minutes or until heated through. Top with lettuce, tomato, cheese and sour cream. Yield: 4-6 servings.
Originally published as Taco Potato Pie in Country Woman March/April 2004, p33
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Reviewed May. 12, 2010
"easy & yummy!"