Taco Pie
4 servings
Ingredients
The dough
- 3 dl all purpose flour
- 100 g butter, room temperature
- 1 – 2 tbsp water
The filling
- 500 g ground beef or veggie mince
- 1 yellow onion
- 1 red bell pepper
- 1 red chili
- 1 tablespoon cooking oil
- 1 bag taco seasoning mix- (28 g) or homemade taco seasoning
- 1.5 dl water
- 2 tomatoes
- 2 dl creme fraiche
- 100 g grated cheese
Equipment
- 12" Cast Iron Skillet
- 10.25" Cast Iron Skillet (used as oven form)
- Wooden cuttting board with sorting compartments
Instructions
- Stir together butter, flour, and water into a dough.
- Press the dough into a 10.25"/26 cm cast iron skillet. Place the skillet in the freezer for about 10 minutes.
- Set the oven to 225°C/440°F.
- Peel and chop the onion. Core and cut the pepper into pieces and finely chop the chili.
- In a 12" cast iron skillet, fry the minced meat in oil until it is crumbly and has a nice colour.
- Add onion, bell pepper and chili and let it fry for about 5 minutes.
- Stir in the spice mix and pour on the water. Let simmer uncovered until most of the liquid has boiled off.
- Pre-bake the pie crust in the middle of the oven for about 10 minutes.
- Spread crème fraiche in the bottom of the pie shell.
- Add the meatmixture on top of the crème fraiche in an even layer.
- Cut the tomatoes into slices. Lay the tomato slices on top of the meatmixture.
- Top with grated cheese.
- Bake the pie in the middle of the oven for about 20 minutes.
- Serve the taco pie with salad.
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