Tex-Mex Fiesta Pie
With Black Beans, Sour Cream, and Green Onion
Prep & Cook Time: 20-30 min.
Cook Within: 1 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
Kit Graham
This is a fun take on the Tex-Mex classic that some might call Mexican lasagna. Classic taco ingredients, perfectly seasoned beef, black beans, corn, and melty Mexican cheeses are layered between tortillas and baked casserole-style. A great way to enjoy the mild spice of tacos, while getting a full serving of vegetables.
In Your Box (serves 2)
-
4 oz. Sour Cream, Low-Fat
- 13 fl. oz. Salsa
- 1 White Onion
- 3 6" Corn Tortillas
- 14 oz. Ground Beef
-
1 Tbsp. Taco Seasoning
-
4 oz. Cheddar-Jack Cheese, Shredded
- 2 Green Onions
- 1 Red Bell Pepper
- 15½ oz. Canned Black Beans
-
Nutrition (per serving)
-
Calories823
-
Carbohydrates0g
-
Fat0g
-
Protein0g
-
Sodium0mg
Recipe Steps
-
1 Start Chopping
Preheat the oven to 350F degrees. Dice the onion and bell pepper. You will need ½ cup of each. Remove the black beans and corn from the can, place in a colander, and rinse in cool water.
-
2 Cook the Beef
Heat a skillet over medium heat. Add the beef, taco seasoning, salsa, onion, and pepper. Using a wooden spoon, break the beef up into small pieces as it cooks. Cook until the beef has browned, about 5 minutes.
-
3 Assemble the Pie
Place a corn tortilla in the bottom of a lightly greased pie dish or cake pan. Spread out ⅓ of the beef over the top. Layer half of the beans and ⅓ cup of cheese on top. Add another tortilla, and layer another ⅓ of the beef and corn on top. Then add the last tortilla. Finally, add the rest of the beef, beans, and cheese.
-
4 Bake the Pie
Bake the pie for 15 minutes at 350F degrees.
-
5 Plate the Dish
Cut the pie into slices and top with a dollop of lowfat sour cream and diced green onion. Enjoy!
