Taco Pie
Spicy beef, onions, jalapeno peppers, and cheddar cheese in a buttermilk bisciut pie crust.

Recipe by Paul Mayville

This simple casserole actually makes its own pastry shell. The cormeal and biscuit batter climb up the sides of the casserole dish as it bakes.

Ingredients

• 2 Pounds ground beef
• 1 small onion, chopped
• 4 fresh jalapenos, chopped
• 2 cups water
• 2 packages taco seasoning mix
• 1 (4 oz.) can diced green chiles, undrained
• 1/2 cup biscuit mix
• 1/2 cup cornmeal
• 1/2 cup milk
• 2 large eggs, beaten
• 4 cups shredded cheddar cheese
• 1/4 cup sliced black olives

Directions

Preheat oven to 400 degrees F. Cook beef, onion and jalapenos in a large saute or frying pan, stirring frequently, until beef is brown and onions and jalapenos are tender; drain. Stir in water and taco seasoning mix. Cook, uncovered, stirring occasionally, until most of the water is gone (leave sauce a little runny). Remove from heat and stir in green chiles.

In a bowl, combine biscuit mix, cornmeal, milk and egg until blended. Pour into a lightly greased, flat-sided, 2-quart casserole. Cover with ground beef mixture and sprinkle with cheese. Scatter olive slices over cheese and bake, uncovered, at 400 degrees for 20 minutes.

Serves 4