Wednesday, July 29, 2009
This was entered in the first contest KRAFT had in the New Mexico State Fair. My recipe was picked from hundreds of recipes entered that year. I was one of nine delicious recipes that won. There were three categories Busy Day Recipes, Everyday Family Dinners and Casual Entertaining. I entered this recipe in the Everyday Family Dinners category. This was a great experience for me. My family will never forget all the trial recipes they had to try before I came up with this winning recipe, we had a lots of fun filled memories that will last a life time. I had named it KRAFTY TACO PIE, but Kraft changed the name to just TACO PIE. I put a lot of heart n soul in this recipe and added lots of love for my family. Now you can do the same!
Heat oven to 475 F
In a medium size bowl mix
1 cup flour
1/4 cup cornmeal
1.2 teaspoon salt
Cut in with a pastry blender or a fork until mixture resembles coarse crumbs.
1/4 cup ( 1 ounce ) shredded Longhorn Style Colby/Monterrey Jack cheese
1/3 cup shortening
Add water 1 tablespoon at a time, while mixing lightly until dough forms a ball.
3 to 4 tablespoons water
Press crust into 10-inch pie plate. Prick bottom and side thoroughly with fork about 50 times to prevent shrinkage. Bake 10 minutes or until light golden brown; remove from oven the cool.
Reduce oven temperature to 400 F. Mix together and spread onto bottom of cooled crust.
1 can ( 16 ounces ) refried beans
1/2 cup salsa
On top of bean mixture, arrange around edge of pie plate.
2 small tomatoes, chopped
1/2 cup chopped onions.
Mash together and mix well. Then spoon mixture in the center if the bean mixture.
2 avocados, peeled and chopped
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon salt
Then sprinkle over top.
1/2 cup ( 2 ounces ) shredded Longhorn Style Colby/Monterrey Jack Cheese
1 can ( 2-1/4 ounces ) sliced ripe olives
Bake 15 minutes or until thoroughly heated and cheese is melted.
Make 8 servings
Helpful hints; You can use any kind of shredded cheese.
Use your family's favorite salsa
Prep time 30 minutes
Total cooking time about 25 minutes