Taco Chili Pie
Total TimePrep: 30 min. + chilling Bake: 50 min. + standing
Makes2 pies (6-8 servings each)
Love this recipe. I try to avoid a lot of bread and dough so I put it all in a 13x9 baking dish instead of 2 separate pies and only put a crust on top, I also cheat and usually use a store bought pie crust, just because I am usually pressed for time when prepping things.
This is one of my husband's and my favorite meals. I substitute corn for the mushrooms because of our taste preferences. I also leave out the Tbl. sugar. I love that it makes 2 pies, I freeze one for later.
Delicious! I substituted a can of hominy for the mushrooms and used my own crust recipe. My family loved it.
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.
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.
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!
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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