I as I have mentioned before, we are big fans of the Mexican/Tex-Mex flavour profile around the Co-Pilot Hangar. Tacos are among the most requested meals at our house – Captain Alpha even requested them for his birthday party meal a couple of years ago.
This Black Bean Taco Pie recipe was inspired by a Tortilla Pie recipe I found in Today’s Parent Magazine and by another recipe that I got from a friend years ago. It is a great way to use leftover roast beef or chicken or ground beef. (I love the chicken and black bean combo, too!) It is quick to mix up and then takes just a few minutes to bake in the oven.
If you start with cooked meat, this recipe is also super-fast. When I cook extra ground beef I store it in the fridge or freezer so that it can be used for easy weeknight meals. I purée the salsa with an immersion blender before adding it to the skillet, because although my boys enjoy the flavour of salsa, the texture is another matter. If chunks are not a problem for your family, you may wish to skip this step. I use my Child-Friendly Taco Seasoning to flavour the mixture and let it simmer for a few minutes until heated through and the beans are tender. (I find that some varieties of beans need more simmering time.)
The tortillas get soft and tender in the oven as the sauce and cheese bubble away – their texture in this dish always reminds me of lasagna noodles. It is layered in the dish similar to lasagna, too. I cut the tortillas and arrange them in the bottom of the baking dish and then I spooned the taco mixture over them, spreading it to the edges.
I made this one with beef and black beans, but I have made all beef and all bean versions as well. I topped it with mozza and cheddar because those were the only cheese options in the fridge, but Monterey jack or jalapeno jack would have been scrumptious with this too.
We slice it up, and garnish with salsa and sour cream. I like to add a few slices of pickled jalapeno, too. Creamy, tangy, savoury and just a wee bit spicy – just how I like it!
Bonus? The leftovers taste even better the next day – everyone will be arguing over who gets to have them for lunch.
- 1 lb ground beef, cooked and crumbled
- 1 can black beans, drained and rinsed
- 1 - 1 1/2 cups salsa (about half a large jar)
- 1 cup frozen corn
- 1-2 tbsp child-friendly taco seasoning (find the recipe on Co-Pilot Mom)
- 7 medium flour tortillas
- about 1 cup grated moazzarella and cheddar cheese mixture for topping
- sour cream, salsa, or other favourite taco accompaniments for garnish
- Preheat oven to 400
- In skillet, combine ground beef, beans, salsa corn and seasoning
- Stir and simmer mixture until heated through.
- Meanwhile, cut tortillas in quarters
- Layer the cut pieces of tortilla in the bottom of a greased baking dish
- Top with scoop of beef and bean filling, spread filling out to the edges of the tortilla
- Place another layer of tortillas on top and repeat layers until the last of the filling covers the top
- Cover with grated cheese
- Cover baking dish and bake at 400 for about 10 minutes, then remove cover and bake a few minutes longer until top cheese is browned and bubbly
- Slice and serve with sour cream, salsa, jalepenos or your favourite taco fixings.
- - Easily transform this dish by using chopped roast beef or chicken instead of the ground beef, or by making an all bean (vegetarian) version.
- - We prefer a less saucy finished product because we like to add our condiments, but if you prefer more sauce, simply add more salsa to the mixture