Jamie Deen’s Five-Layer Beef Taco Pie
There’s just something about layers of ground beef, salsa, tortilla chips, sour cream, and cheddar cheese that appeals to the soul—at least when your mama has been making seven-layer salads and dips for as long as you can remember. Mexican flavors are particularly popular for parties—Brooke is definitely a big fan of them—but this dish is quick enough to fix for a fun weeknight fiesta, too. You can use up the broken bottom-of-the-bag tortilla chips for this meal, and you don’t need a side dish other than a little guacamole for dipping the extra chips in.
Recipe information
Yield
serves 4 to 6
Ingredients
Taco Seasoning
Preparation
Step 1
Spray a broiler-proof 9-inch pie plate with non-stick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Step 2
Heat the oil in a large skillet over medium-high heat. Brown the beef, breaking it up with a fork, for 5 to 7 minutes, or until the meat is no longer pink. Pour off the drippings from the skillet and add the taco seasoning and 2/3 cup of water to the meat. Simmer, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Step 3
Preheat the broiler.
Step 4
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream, and the remaining 1/2 cup tortilla chips over the avocado. Top with the cheddar cheese. Broil, 4 inches from the heat, for 3 to 5 minutes, or until the cheese is melted and bubbling (watch carefully to see that the cheese doesn’t burn). Serve hot.
Taco Seasoning
Step 5
In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately or store in an airtight container at room temperature for up to 6 months.
