I’ve got another dinner idea for you to try this week – Taco Pie!
My family loves tacos. We eat them…um, too much (for my taste). Mexican food easily offers great gluten free options. I think that’s why it’s so often. I like to mix it up, however, because my taste buds will not allow the same meals all the time. I need options.
This taco pie was both filling and delicious, and very easy to make. I served it with sliced tomatoes, cucumbers, red onion, and lettuce, and plain Greek yogurt, and charred corn (and iced hibiscus tea!) on the side.
Gluten Free Taco Pie
Recipe adapted from: Betty Crocker
1 lb. ground beef
1 medium onion, chopped
1 packet gluten free Taco seasoning
1 can black beans, drained and rinsed
1 C milk (I used unsweetened coconut milk)
1/2 C Bisquick Gluten Free mix
3/4 C cheese (I used dairy free cheese)
Toppings (I used tomatoes, lettuce, cukes, red onion, and plain Greek yogurt in place of sour cream)
Heat oven to 400F. Spray 9-inch glass pie plate with cooking spray. In a large skillet, cook beef and onion over medium heat, until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate. Top with drained and rinsed black beans.
In small bowl, stir eggs, milk and Bisquick Gluten Free mix until blended. Pour over beans.
Bake for about 25 minutes. Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Serve with additional toppings.