Southwest Taco Pie

An easy-to-make cornmeal crust is the perfect base for this Mexican pot pie.


  • 1/4 cup plus 1 tablespoon cornmeal, divided
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 cup chunky salsa
  • 1 cup (4 ounces) shredded Co-Jack cheese
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup sliced, pitted ripe olives
  •  Sour cream (optional)


  1. Preheat oven to 450°F. Using Kitchen Spritzer, lightly spray Stoneware 9” Pie Plate with vegetable oil. Sprinkle 1 tablespoon of the cornmeal evenly onto bottom and sides of prepared Pie Plate. For crust, combine the remaining 1/4 cup cornmeal, flour, baking powder and salt in Small Batter Bowl. Add milk and oil; stir with fork until mixture forms a ball. Transfer to lightly floured surface. Using lightly floured Baker’s Roller®, roll out crust to 10-inch circle. Place in prepared Pie Plate; shape edge to form rim. For filling, cook and stir ground beef in (10-in.) Sauté Pan over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa. Spoon beef mixture into pie crust; sprinkle with cheese. Bake 12-15 minutes or until crust is golden brown and cheese is melted. Top pie with lettuce, tomato and olives. Garnish with sour cream and an additional salsa, if desired. 


  • 6  servings

Nutrients per serving:

Approximately 340 calories and 17 grams of fat per serving

Related Products

Related Recipes