En mi casa, taco pie is enjoyed by young and old alike! All sorts of veggies can be added to this gluten-free delight. I included my not-so-secret summer ingredient, zucchini. I sneak zucchini into every dinner these days, yet we still have over 30 pounds to go --- and there is more on the way. Yay, gardening!
¼ cup butter
⅔ cup milk (almond, cow's, rice, soy ... doesn't matter)
1 pkg. taco seasoning mix, divided
2½ cups mashed potato flakes (stuff in the box - I used the cheap store brand)
1 lb. lean ground beef or ground turkey (personal preference)
½ cup chopped onion
½ cup chopped zucchini (optional, but if your garden is growing like ours...)
½ cup corn (I used leftover corn on the cob, but frozen or canned are both a-okay)
Whatever leftover veggies you have in your fridge from a previous dinner, just chop them up (optional)
½ cup barbecue sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar, shredded (4 oz.)
1. Preheat oven to 350°F. In a medium sauce pan, melt butter. Add milk and 2 Tbsps. of taco seasoning mix (NOT THE ENTIRE PACKAGE). Remove from heat and stir in potato flakes. Press mixture into bottom of 10" pan and smush evenly using the back of a spoon.
2. In a medium skillet, cook ground beef/turkey, onions and zucchini until beef/turkey is browned and veggies are tender. Drain off fat and stir in remaining taco mix, barbecue sauce and corn. Cook while stirring until bubbly, then pour into prepared potato crust.
3. Bake uncovered in oven for 30-35 minutes (put a cookie sheet under pie plate if you think it might overflow). Let cool for 5 minutes, then top with cheddar cheese, lettuce and tomatoes. Cut into pie wedges and serve with sour cream and salsa.