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Taco Pie - Vargr's Variation
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 Posted: Sun Dec 22nd, 2013 10:35 pm
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Vargr
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Taco Pie (Vargr's Variation)

The original version of this dish tasted WONDERFUL, but there were a couple things wuff didn't quite like about the end result. The pie crust, made from store-bought puff pastry, was simplicity itself to use, BUT, the center portion of the pie didn't crisp up and rise like the edges did. And Vargr really enjoyed that crisp, flaky, puff-pastry crunch around the edges.

Wuff also topped the baking pie with some shredded cheese, in the hopes of binding the meat together more so it would stay in one piece when cut and served. The cheese baked and bubbled up nicely with brown spots, BUT, when it cooled on the plate, it hardened. And then became an “issue” to eat, as it tried to all come off in a whole, with each bite, pulling all the toppings with it.

So, the version that follows attempts to correct those two shortcomings. The flavors will remain as delicious as the original. But the textures and “eat-ability” should improve.

Also, wuff is offering yet a Third version here. The “If you can't eat it all at once and want even better leftovers later” version. Haven't actually tried this last one, but the theory is sound, and it should make some GREAT eating.

For the Taco Pie itself, Vargr will give the actual brand names of ingredients where it makes a difference, since they worked well and other brands could give it a different flavor profile. The one item that could be hard for some to get, is the Penzey's “Chili 9000” seasoning. This unique blend of chili seasonings makes major flavor enhancements to the cooking meat. Luckily, it is available in the local store in San Jose (and many other cities), and online. And even if you don't have it, this pie will still taste very good! Just slightly different than the version below.

Lastly, we have used both the pre-packaged version of Taco Bell taco seasoning mix, and a “make your own, copycat” version of the same. Both results tasted almost identical, except the “do it yourself” version was notably less salty. And wuffy found it plenty salty without the added sodium in the packaged mix. Vargr has included the “copy cat” version of the Taco Bell seasoning following the Pie recipe, for those who have the spices on hand and want to save some cash (and use less salt).


Taco Pie – Vargr's “Improved” Version

Ingredients:
1 Sheet Puff Pastry
1 lb Lean (90% lean or better) ground beef
1 Pkg Taco Bell taco seasoning mix (or make your own. Recipe follows.)
1 1/2 Tsp Penzeys Chili 9000 seasoning
1 – 1 1/2 C Pace Mild Picante sauce
1 Med onion – diced

Toppings:
Mexican Blend or Sharp Cheddar fine shredded cheese
1 sm can sliced black olives
1 pkg shredded Iceberg lettuce
2 Med tomatoes – diced
1 small bunch of green onions (scallions) sliced (white and green parts)
Sour Cream
Taco Sauce (hot, mild, etc.)

Directions:
Spray a 10 inch pie tin (9 inch will work too, but 10 leaves more room for toppings) with cooking spray. Place the puff-pastry sheet in the tin, and spread it gently until it reaches all the edges (or mostly does, exactness doesn't count). You might need to trim the corners off if they over-hang the edges of the tin.

Preheat the oven to 350 degrees, and “blind bake” the empty shell on the middle rack for approx 20 minutes. Until the pastry is lightly browned everywhere (may be darker at edges) and puffed slightly.

While the crust is baking, in a large skillet, brown the hamburger and diced onion, seasoning about half way through with the Chili 9000 seasoning. When no pink remains and the onions are translucent, if necessary, drain the excess fat (if you are using 93 or 97% lean beef, this won't be necessary). Add the Taco Seasoning mix and the Pace Picante (salsa). Stir well to combine all, and reduce heat to simmer. Continue cooking to meld flavors while the pie crust is finishing in the oven.

When the crust is done, remove the tin from the oven and fill with the cooked taco meat.

Top immediately with a thick layer of the shredded cheese.

Add the remaining toppings, starting with the lettuce. Amounts used depends on your taste and what you like on your tacos. Wuff used this order: Lettuce, tomatoes, black olives, and finished with the sliced green onions. You can add the sour cream, or serve it on the side.

Options: Offer taco sauce in multiple “heats” or guacamole on the side.


VARIATION – “There will be leftovers” version:

If not eaten immediately, the juices in the meat will make the bottom crust soggy, and take away some of the texture. It is also difficult to re-heat this in the “full pie” form, as you'll make the crisp lettuce and veggies all hot and soggy while you're heating the meat filling. In order to correct those issues, wuff came up with this idea:

If you know you're going to have leftovers, try this “Individual pies” method!

1) Instead of using a 10” pie tin, cut the puff-pastry into approx 4” squares.
2) Spray a cupcake or muffin tin with cooking spray.
3) Put a square of puff-pastry into each tin, and stretch it out to reach all the way to the edges
4) “Blind bake” the individual shells, just as for the whole pie above
5) Fry up the seasoned meat as per the recipe above
6) When the shells are done, put about 2/3 – 3/4 C of seasoned meat in the shell, top with cheese and the cold toppings for the recipes above. Place the remaining shells into ziplock bags and store in the refrigerator. Same as for the meat and toppings.

7) For “leftovers”, place 2/3 – 3/4 C of meat in a microwave safe bowl. Cover with a paper towel, and microwave until hot (about 45 seconds on high.
8) Pour the meat into one of the puff-pastry shells, add a good layer of shredded cheese, and microwave again on high for approx 15 seconds.
9) Top with the remaining cold toppings, starting with the lettuce. And serve immediately.

As said before, wuff hasn't tried this “individual servings” version, but the theory is sound!


Enjoy! And please let wuffy know what you think of this – especially if you do the “leftovers” thing!

VARGR



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 Posted: Sun Dec 22nd, 2013 11:10 pm
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Vargr
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Note - rather than post the Taco Bell seasoning mix recipe here, I posted it to the "make your own sauce mixes..." thread that already exists.

Seemed a better idea to keep all the "do it yourself" mixes in the same place!

ENJOY!

Last edited on Sun Dec 22nd, 2013 11:11 pm by Vargr



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