Taco Pie

When we make dinner around here it's almost always something simple, and without a doubt, tacos debut at the top of our menu each week. They're just too easy to make: brown and season meat, chop up fresh veg, make some quick Spanish rice and you're pretty much good to go. The problem with having Taco Tuesday (or Wednesday, Thursday or Friday) weekly is that it can start getting mundane. We switch it up every once in awhile by having nacho cups (recipe coming soon) or even burritos, but my tastebuds have been craving a little something more.

The second I saw this Taco Pie I knew I hit dinner jackpot. I mean, come on, it's taco in pie form—what's not to love? The fact that it's also ridiculously simple to assemble and is bursting with zesty southwestern flavors are just added bonuses. This kind of reminded me of a Mexican version of shepherds (or cottage) pie, or even a taco enchilada, but I'm happy to keep calling it Taco Pie, because seriously, pie rocks.

Taco Pie

adapted from Food Network Magazine

Ingredients:

• 6 or 7 taco shelves, halved (12-14 pieces total, or make your own)
• 1/2 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon of cayenne pepper
• 1 pound lean ground beef
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 15-ounce can crushed tomatoes (or one can diced tomatoes + 2 Tbs tomato paste)
• 1/4 cup salsa (optional depending on how much spice you like)
• 8 ounces chopped green chiles
• 1 can corn, drained
• 7 ounces of cheese, divided (sharp cheddar, mozzarella, Colby & Monterey Jack, etc.)

Directions:

Preheat oven to 400 degrees F (200 Celsius). Heat vegetable oil in a large skillet over medium-high heat. Add onions to the skillet and cook, stirring until soft and translucent. Add minced garlic and cayenne; stir and mix for about 30 seconds. Add ground beef, salt, garlic powder and cumin; cook, breaking up the meat, until browned. Stir in tomatoes, salsa, chile and corn; mix well. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat.

Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate (overlapping is fine; about 5 halves). Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes. Slice, serve, and enjoy! 

p.s. I could use some advice on how to take pictures of food when it's pitch black outside, your stomach is growling, and the last thing you want to do is let the food get cold to get a decent shot. 

Shepherd's Pie

Last week my husband and I ate a lot of pie in celebration of Pi Day, or Pi(e) Week in our case. Most of the recipes we made were followed to the "T," but I changed this one so much that I decided I need to share it with you. 

I know what you're probably thinking, "Really, Jess? You just showed us a delicious pie and today you're giving us meat and potatoes? Not just that, but a British version of meat and potatoes? Not to rain on your parade or anything, but that's not exactly what I had in mind when you said, 'Pie Week.'" 

Well, well, well. I see how you doubt me. What if I told you this is the best meat and potatoes meal you'll ever eat, and the fact that it has "pie" in its name is just a sweet coincidence. Oh, and it also has veggies in it! Seriously, this is amazing and so incredibly flavorful that my husband and I both licked the plate clean. 

I first tried this in Britain when some friends made it for me; I loved it then and made it a couple times when I came home. I don't know why we don't eat this more often, because it's also really simple to make (don't let the lengthy directions fool you; it's easy, I promise). I hope I'm talking this up enough, because the picture you're about to see doesn't do it a single smidgen of justice. I snapped it as quickly as I could, because all I wanted to do was eat the darn thing! 

Pie week rocks, my friends. It rocks my socks off. 

Shepherd's Pie 

(really, Cottage Pie since it's made with ground beef and not lamb)

adapted from Alton Brown
9 Weight Watchers points+; serves 6

Ingredients: 

for the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half or sour cream (fat free is fine)
• 2 ounces unsalted butter (I used Brummel and Brown. LOVE)
• 3/4 teaspoon salt
• season salt (to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk
• 1/2 cup cheddar cheese, shredded (reserve) 

for the meat filling:

• 1 tablespoons oil 
• 1 medium onion, chopped
• 1 cup mushrooms, diced
• 3 cloves garlic, minced
• 1 1/2 pounds ground beef
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4-1/2 cup diced green chile (optional but so, so, so fantastic in it)
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste or ketchup
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves (or 1 tsp dried)
• 1/2 cup fresh or frozen corn kernels (buy the bag that has all three!)
• 1/2 cup fresh or frozen carrots, diced
• 1/2 cup fresh or frozen English peas

Directions:
Peel potatoes and dice into 1/2-inch pieces. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease heat to maintain a simmer; cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

Place half-and-half (or sour cream) and butter in a microwave-safe container; heat in the microwave until warmed through, about 35 seconds. Drain potatoes and return to saucepan. Mash potatoes; add half and half, butter, salt(s) and pepper; continue mashing until smooth. Stir in the yolk until well combined.

Preheat oven to 400 degrees F.

While potatoes are cooking, prepare the filling. Place oil in a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add onion and mushrooms; saute just until they begin to take on color, approximately 3 to 4 minutes. Add garlic; stir to combine. Add beef, salt and pepper; cook until browned and cooked through, approximately 3 minutes. Sprinkle meat with flour; toss to coat, cooking for another minute. Add tomato paste (or ketchup), chicken broth, Worcestershire, rosemary, and green chile (optional); stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add corn, carrots, and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Sprinkle cheese over mashed potatoes. Place dish on a baking sheet on the middle rack of the oven; bake for 25 minutes or just until the potatoes begin to brown and cheese starts bubbling. Remove from oven and cool for at least 15 minutes before serving.

Taco Soup

If you're looking for a quick, delicious, and healthy meal then look no further. This is one of my favorite go-to meals and it's perfect for cold nights or days when you really don't want to bother with dinner. Not to mention, it's extremely flavorful and filling. Its consistency is more like a chili, but it really doesn't matter—just enjoy it!

A few things: the recipe below is basically a starting point. I've interchanged the ingredients with whatever I have on hand, like black beans, pinto beans, ground turkey, etc. Also, it freezes really well.

Taco Soup

makes around 8 servings (around 7 WW points+)

adapted from All Recipes 

Ingredients:

• 1 pound ground beef (we use extra lean beef)
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water (I fill up the empty cans of beans with water to get anything left in there)
• 2 (14.5 ounce) cans peeled and diced tomatoes (if you like things spicy, get tomatoes labeled "zesty," "chili," or with jalapenos mixed in)
• 1/4 to 1/2 cup nacho jalapenos, finely chopped
• 1 (1.25 ounce) package taco seasoning mix (we use the "hot" variety) OR make your own!
• Shredded cheese (optional)
• Green onion (optional)
• Tortilla (optional)
• Sour cream (optional)

Directions

In a medium skillet, cook onions, ground beef, and taco seasoning until browned over medium heat. Drain, and set aside.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, and jalapenos in a slow cooker. Mix to blend; cook on low for 8 hours. Top individual servings with cheese, green onions and/or sour cream; serve with tortilla or bread. Enjoy.