Taco Pie – Easy Weeknight Dinner

A spin on your basic taco meat, and a recipe filled with so much flavor and textures.  Today we are sharing our family’s taco pie!  This recipe uses shredded zucchini, corn and beans, to bulk up the fiber and add some great flavor.

Why a pie? (it was a debate to be honest what to call it).  It is layered meat, beans, cheese and veggies, and made in a pie pan.  Plus, pie just has a nice ring to it.  I have used refried beans in the past, but then I just started adding canned beans to the meat mixture when I’d make it, which was slightly easier and let’s be honest, it is one less pan to dirty.

It is also a totally customizable recipe. You can use ground beef or turkey, any vegetables you would like and the tortillas can be any variety as long as the are about 8-9 inches in size.  You then layer the ingredients in the pan and cook all at once.  Pair it with a side salad or Spanish rice and you are set!

Hope you try this one for your next #tacotuesday!!  The leftovers are amazing as well, if there are any!

Happy cooking!