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Taco Pie

Cornmeal Crust

1 cup Bisquick

3 T. cornmeal

3 T. melted butter

2 T. hot water

Mix all ingredients. Press on bottom and up sides of greased 9-inch pie plate. Set aside.


1 lb. ground beef

1/2 cup chopped onion

8 oz. can tomato sauce

4 oz. can chopped chilies, drained

2 tsp. instant bouillon

1 1/2 tsp. chili powder

1/4 tsp. ground cumin

2 T. chopped fresh oregano (substitute 3/4-1 tsp. dry)

2 1/4 oz. can ripe olives

1 egg beaten

1 cup shredded cheddar cheese

Brown meat with onion, drain. Add tomato sauce, chilies, bouillon, chili powder and cumin. Cook and stir until combined. Remove from heat.

Stir in olives, oregano and egg. Spoon into prepared crust. Bake 350°, 35 minutes. Let stand 5 minutes. Garnish with cheese.

Recipes: Back to Main Dishes | Back to Main Menu

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