It's Been a While

Life has been hectic these past few weeks, which is why I haven't blogged in a while. I found out that we are expecting a baby, so I haven't done a whole lot of cooking. Instead, I have been finding myself sleeping and snacking a lot more. Blogging isn't fun when you are just posting about the strawberries or crackers you just ate.

Last night, I made a wonderful Taco Pie. It's from a Pampered Chef cookbook that I don't use very often, but it has great stuff in it. It's a paperback book and it's seen it's better days, but I still love it.

I felt like Mexican, and this pie appealed to me. I was surprised that the crust actually turned out. I was skeptical (aren't I always?!?) but pleasantly surprised. I usually don't do well with crusts or items that have a bread-like quality.

If you don't have a stoneware pan, don't fret. Do you have a pie plate? I am sure you could use that. I think this would be excellent with some extra salsa and sour cream also. We elected to have a salad with dinner, which is why you don't see any lettuce on the pie. I figure, there was lettuce in the salad, I didn't need to feel like a rabbit and add extra lettuce to the pie. You know what else would be good? Ground turkey for those people watching their diets.

Enjoy! I know I (and the baby) did!

Southwest Taco Pie
from: Stoneware Sensations by Pampered Chef

Crust

1/4 cup plus 1 tablespoon cornmeal, divided

3/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

1 tablespoon vegetable oil

Filling

1 pound lean ground beef

1 cup chunky salsa

1 cup (4 oz) shredded Colby Jack cheese

1 cup shredded lettuce

1/2 cup chopped tomato

1/4 cup sliced, pitted ripe olives

1. Preheat oven to 45o degrees. Lightly spray a stoneware pie pan, or pie plate with vegetable oil.

2. Sprinkle 1 tablespoon of the cornmeal evenly onto bottom and sides of prepared pie plate. For crust, combine the remaining cornmeal, flour, baking powder, and salt in a bowl. Add milk and oil; stir with a fork until mixture forms a ball. Transfer to lightly floured surface. Using floured rolling pin, roll out crust to 10-inch circle. Place in prepared pie plate; shape edge for form rim.

3. For filling, cook and stir ground beef in frying pan over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa. Spoon beef mixture into pie plate; sprinkle with cheese.

4. 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 additional salsa if desired.