Taco Pie with Cornmeal Crust

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Marge L. wrote in search of this 1976 recipe, saying it was the perfect dish to make ahead and freeze, saving to give as a housewarming, or, new-baby-in-the-house gift when needed. Simple to make, the pie has a filling of taco-seasoned ground beef, sweet peppers, tomatoes, onions and cheese.

Makes One, eight-inch pie

Filling Ingredients

  • 1 lb ground beef
  • 1 medium green pepper, chopped (about 1 cup)
  • ¼ cup chopped onion
  • 1 can (16 oz) canned tomatoes, cut up
  • 1 pkg taco seasoning mix
  • ½ cup shredded cheddar cheese

Crust Ingredients

  • 1 ½ cups enriched, self-rising flour
  • 1 cup enriched, self-rising cornmeal
  • ½ cup shortening
  • 2 eggs beaten


  1. To make filling: Brown beef. Pour off and discard fat. Set aside. Place peppers, onions, tomatoes and seasoning to pan and heat until soft; 15 minutes. Combine meat and vegetables. Cool.
  2. While cooling, make crust: Stir together flour and cornmeal. Cut in shortening until mixture resembles coarse crumbs. Dilute eggs with enough water to measure 2/3 cup. Stir liquid into flour. Mix until thoroughly combined. Gather dough into ball; divide in half. Roll one portion on lightly-floured surface to 1/8-inch circle about 11-inches across. Fit loosely into 9-inch pan. Spoon taco filling into a shell; sprinkle with cheese. Roll out remaining dough. Arrange over filling. Trim; flute. Bake at 400 degrees for 22 to 25 minutes.

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