It’s the week of the pies. This was the second pie I coincidently made for dinner this week. Totally different from the other one I had made earlier this week. Both are made from organic meats, veggies and dairy. This is another great make ahead dinner and approved by all family members. It’s hard to find a pleaser for everyone in the family to love. It has your meat (protein), dairy, veggie and grain. I always throw some fruit on the table with a pie for dinner. Enjoy. This one is a family keeper as well.
Disappearing taco pie w/grass-fed beef
1 pound grass-fed beef
1 can organic black beans
1 cup frozen organic corn
1 medium onion minced
1 envelope taco seasoning
1 c. Oberweis milk
1/2 c. original Bisquick mix
1 package Monterey Jack cheddar cheese
Sour cream for your topping
salsa for your topping
Heat oven to 400
Grease a pie plate. Cook your beef in skillet over medium heat until browned. Stir in taco seasoning (dry). I added a little of water but didn’t put as much as it called for. Spoon the beef into the pie plate.
Rinse the black beans in strainer and let them drain. Add beans to the top of the beef mixture.
Add frozen corn to the top of the black beans.
Stir together the milk, eggs, and Bisquick and mix until blended. Pour into pie plate over ground beef.
Bake about 25 minutes or until knife is inserted and comes out clean.
Sprinkle with cheese and bake another 10 minutes. Cool your pie for 5 minutes. Serve with salsa and sour cream.
Slice and enjoy after you cool.