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Love & Best Dishes: Taco Pie - Today Paula’s in the kitchen and she’s sharing a special recipe from Jamie that’s so good, especially if you’re a taco lover…Taco Pie!
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Taco Pie Recipe: https://www.pauladeen.com/recipe/taco-pie/
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0:00
- Eddie, you got it?
0:02
- I got it. - You got it, Eddie?
0:04
- [Eddie] I got it.
0:05
(Paula and Theresa laughing)
0:05
- That's what Olivia says.
0:07
One of the triplets. - Uh-huh.
0:09
- You'll,
0:11
you'll go to help her with something.
0:13
And she'll say, "I got it! I got it!"
0:16
(Paula and Theresa laughing)
0:19
So today we have been shooting shows for y'all.
0:23
A daily show for y'all, today,
0:28
featuring Jamie's recipes,
0:33
from his cookbook.
0:34
We've done several from his cookbook
0:36
and now I'm finishing up
0:40
honoring Jamie today with one of his recipes
0:45
that's in Cooking with Paula Dean Magazine.
0:49
So.
0:52
I'm gonna have to refer to my paper. (laughs)
0:56
So I make sure I get his recipe right.
0:59
But it's taco pie.
1:06
And we're gonna put it in a skillet.
1:08
Jamie tells us to cook one pound of ground beef
1:15
until done and then we're gonna drain it.
1:19
And we're gonna add all the seasonings,
1:21
which is cumin.
1:25
Yeah, cumin, chipotle, chili,
1:29
chipotle, chili pepper, chili powder,
1:34
and a-
1:37
- [Eddie and Theresa] That one's pepper.
1:37
- That's the black pepper.
1:39
Okay, I thought I was gonna get it out of that.
1:41
Theresa, I was saying, I don't know what that is.
1:43
- Nope. All four. - Black pepper.
1:46
So.
1:50
You know, and this recipe is interesting.
1:52
I remember
1:54
when I was doing just The Bag Lady,
1:59
and I made wonderful, a wonderful lasagna,
2:03
and people scooped it right up out of the,
2:06
the boys' baskets.
2:09
And I thought now, you know,
2:13
I wonder if I could do some kinda, like a Mexican lasagna.
2:17
And I think that I used the flour tortillas,
2:21
but anyway, I did, I made this lasagna,
2:25
but with all of your Mexican flavors.
2:29
And you know, people, they really took to that.
2:32
So this kinda reminds me
2:35
of that Mexican lasagna that I stirred up.
2:41
(Paula chuckling)
2:42
So we thought it was interesting.
2:45
Okay. Our ground beef is done.
2:51
So you'll really wanna drain it
2:52
'cause see how much,
2:55
see how much fat came off of, off of that hamburger.
3:01
I know you can buy
3:05
ground beef with,
3:06
with different amounts of fat in it.
3:09
You can buy a 90/10, a 70/30, an 80/20.
3:13
- [Theresa] That's a 93.
3:14
And look how much- - 93.
3:17
Okay. Theresa bought this, a 93.
3:21
Wow. (laughs)
3:23
- [Theresa] Doesn't look like 93 to me, doesn't it?
3:24
- Nope. Doesn't to me either.
3:27
So I'm gonna put this
3:32
in our bowl
3:33
now that we've drained it.
3:38
And we are gonna
3:41
continue to use our skillet
3:46
'cause this is what we're gonna make
3:47
our pie in right here, y'all.
3:59
This is a non-stick skillet,
4:02
but you know, just to be sure,
4:06
that it doesn't stick.
4:08
(cooking spray hissing)
4:10
I'm just going to spray it
4:11
so when we go to slice that pie,
4:16
the bottom will come out with our slice.
4:20
So we're gonna take our flour tortilla.
4:24
Now you can use corn or flour, I like flour.
4:30
I'm not real crazy about the strong meal taste.
4:34
All right.
4:35
So Jamie tells us to cut.
4:41
Hmm.
4:43
Eight, 10-inch flour tortillas.
4:46
I can't imagine it taking that many,
4:48
so I'm probably not gonna do that many
4:51
but I'm gonna cut 'em half in two,
4:53
like he has told us to.
4:56
And you're gonna put your round side up.
5:01
So we'll have a pretty scalloped edge
5:09
just like that.
5:13
All right, so that's two tortillas that we've used.
5:17
And this looks like the bigger one.
5:19
So that's gonna be the bottom of our pie.
5:24
Y'all are getting it now, aren't ya?
5:27
You're picking up what I'm putting down, I know.
5:31
Okay, so.
5:32
Oh, I think we're gonna,
5:35
I think we're gonna put that on top of it.
5:38
That last one.
5:40
Okay.
5:41
So he tells us
5:45
to stir in our enchilada sauce.
5:56
Okay.
5:59
And he tells us to add our seasonings
6:03
which is pepper, chipotle,
6:09
chili and cumin.
6:14
All those traditional Mexican flavors,
6:22
that when you're in Texas or, or out West,
6:27
you definitely wanna enjoy
6:30
some of that wonderful Mexican dishes that they make.
6:35
All right.
6:38
So,
6:40
I think I can move this plate now.
6:43
And then he tells us to take a can of refried beans.
6:50
If you'll notice,
6:53
Jamie likes quick and easy meals, y'all.
6:59
Like few ingredients
7:03
and you can do it very, very quickly
7:05
because you know, when you got hungry kids,
7:10
they can cry, they can get cranky.
7:13
I remember Corrie Hiers
7:16
and she, listen.
7:17
- She's still like that. - She's almost 40
7:19
and she's still like that. - Angry.
7:21
- Uh-huh.
7:23
If you didn't have her food right ready for her.
7:26
Whoa, she would get so
7:29
angry and agitated.
7:34
Some children are like that though.
7:35
You can't fiddle around with it.
7:37
When they get hungry, you gotta get 'em fed.
7:40
So I can see why Jamie and Brooke
7:44
both like quick but nourishing things.
7:47
All right.
7:48
So we're to,
7:50
let me see if we,
7:54
okay.
7:55
We're not to drain our green chilies.
7:58
We're just to stir those in with our refried beans.
8:12
This type of food is so popular.
8:15
I don't care where you go
8:19
in this country,
8:20
you are gonna have Mexican restaurants
8:24
that are available.
8:25
Americans just love it.
8:27
We just love that kind of food.
8:31
All right, let's see.
8:38
So Jamie tells us to cut the three tortillas in half.
8:43
Like we've done that.
8:44
Place one tortilla in the bottom of the skillet.
8:47
We've done that
8:49
and sprinkle with a half a cup of cheese.
8:53
So that's gonna help glue our bottom together.
8:58
You know what I mean?
8:58
This is gonna be like a double crust for us.
9:02
I like that.
9:04
I like that idea.
9:06
All right.
9:07
Then he tells us
9:11
to spoon half of the beef mixture onto the tortilla.
9:17
I got ahead of him. (chuckles)
9:20
The beef is supposed to go down first,
9:24
but you know, I was liking the idea that cheese
9:27
being on that bottom and reinforcing,
9:31
you know, our tortilla crust.
9:33
But I'm gonna do it just like he said.
9:36
So half of our ground beef.
9:44
That looks like about half.
9:48
Spread that and then we're gonna put
9:50
our half a cup of grated cheese back down.
9:55
Mmm.
10:00
You know, when we go to a Mexican restaurant,
10:02
I can't ever decide on what I wanna order.
10:06
And somebody said one night,
10:08
"Well what does it matter, Paula?
10:10
"It's all the same ingredients.
10:12
"It's just the shells that they put 'em in,
10:14
"and, you know"- - The sauces?
10:18
- The sauces. Yeah.
10:19
So you can't go wrong with any of it.
10:22
All right.
10:23
So now that I'm caught back up with my son.
10:26
All right.
10:27
Sprinkle half of the beef mixture,
10:29
sprinkled with half a cup,
10:30
top with another tortilla.
10:32
Okay. So that's where that one's comin' in.
10:37
Okay.
10:41
And spread half the bean mixture
10:48
on the top of this.
10:53
Mmm-mmm-mmm.
10:58
This is gonna be so good.
11:00
Have y'all ever had that,
11:04
that Me, that Mexican dip? - Mmm-hmm.
11:07
- [Paula] Oh my gosh.
11:08
Is it not so good? - Like a seven layer?
11:10
- Yes. It's a bunch of layers.
11:15
All right. This looks like about half.
11:19
All right.
11:19
And the next thing he tells us to do
11:22
is repeat layers once.
11:27
So apparently we don't,
11:28
not gonna put down another tortilla.
11:32
So we're gonna start back over again
11:34
with the ground beef.
11:39
Mmm.
11:42
- [Theresa] I have another tortilla if you want one more.
11:44
- [Paula] Well, I don't, I-
11:46
- [Theresa] It doesn't seem like that.
11:48
- [Paula] Was there a picture in the magazine, Theresa,
11:51
of Jamie's final dish?
11:53
- [Theresa] Not cut up.
11:56
- [Paula] See if you can find.
12:00
Find the article, his article,
12:02
and see if it's-
12:04
- [Theresa] How many more do you?
12:06
- [Paula] Well, I used the-
12:08
- [Theresa] I think what you were supposed to do
12:10
was cut those three.
12:11
- I did. I did. - In half.
12:15
- [Paula] I did. I did. I did.
12:20
It said make another layer.
12:21
So, but I don't think that means for us to top it.
12:25
I don't think it's gonna have a crust on it.
12:30
So this completes everything.
12:32
- [Theresa] But you should have one more tortilla
12:33
which I do have.
12:34
So the other one.
12:35
- I should? - Yeah. On the very top.
12:36
- [Paula] Okay.
12:39
That's why I like pictures
12:41
with recipes that I'm not familiar with now.
12:45
- [Theresa] And then cheese.
12:45
You're supposed to leave,
12:46
hmm, I should have known. - Uh-huh.
12:48
(Paula laughing)
12:50
I should leave what?
12:51
- [Theresa] You should have left a little more cheese.
12:52
- [Paula] Okay.
12:53
- [Theresa] I think we have some more in the refrigerator.
12:54
- [Paula] Oh, I got, I got cheese comin' out of my ears.
12:59
In the refrigerator.
13:01
So I don't like
13:05
to top my cheese.
13:10
So that it would bake 25 to 30 minutes
13:13
'cause it gets hard and crusty.
13:15
So I like, thank you.
13:18
I like to add my cheese
13:20
like the last five minutes of cooking.
13:24
So how's that for a pie, y'all?
13:28
- [Theresa] And now you add the rest of the cheese.
13:29
- Yes. But I'm not gonna do that yet, y'all,
13:32
because I don't like for my cheese to get brown and crusty.
13:38
So I want it like gooey
13:43
and soft when it comes out of the oven.
13:46
All right. So how long did he tell us to cook this for?
13:48
25 minutes?
13:50
- [Theresa] 20.
13:51
- 20 minutes. - Just enough
13:52
to get it hot and bubbly. - Okay. 20 minutes.
13:54
Yeah, 'cause everything's done in it, y'all.
13:59
I think I got taco on my face and in my hair. (laughs)
14:03
I do. I got it all over me.
14:06
(water splashing)
14:07
Okay.
14:10
So this will be a quick, quick 20. (laughs)
14:14
A quick 20.
14:16
Okay, y'all.
14:17
We have had this in the oven now for 20 minutes.
14:20
And you saw me put the cheese on it
14:25
at the last minute
14:27
because this is the way
14:30
I like for my cheese to look.
14:33
I don't want it hard and crusty.
14:35
I want it soft and stretchy.
14:40
See how it'll stretch.
14:44
Yeah.
14:47
That's the way I like it.
14:49
Uh-huh. - Uh-huh. Uh-huh.
14:52
- Now this is a complete meal.
14:54
And like I said earlier, y'all,
14:58
get you a small salad plate
15:00
with lettuce, tomato, a dollop of sour cream,
15:03
or you can put some onions on it.
15:05
Put whatever you want to on it and you've got a full meal.
15:08
So you could serve this with the salsa,
15:12
with, definitely with some sour cream,
15:15
or even one of my favorite vegetables in the whole world,
15:19
an avocado.
15:21
And I'm not gonna cut this avocado right now
15:23
'cause it still feels a little firm.
15:26
So by supper time, it might be ready. (laughs)
15:30
In like an hour and a half.
15:33
So,
15:37
I think Jamie
15:40
has a winner here, you know?
15:42
And Jamie was telling me,
15:43
in this cookbook,
15:45
oh, I don't know where it went.
15:50
Where did his cookbook go?
15:52
Oh, right here.
15:55
Good Food.
15:55
Jamie Deen's Good Food.
15:59
And with Jack's Rooster Restaurant
16:01
on the backside with his recipes.
16:04
Jamie said that he made every one of these recipes
16:10
and shot everyone of the pictures before it went to press.
16:14
So you know, that, that way,
16:16
if you do it yourself
16:18
and not rely on a test kitchen,
16:20
you know you gettin' it straight from the horse's mouth
16:25
that it's good.
16:26
And I'm saying this horse has got it. (laughs)
16:31
He got it. (laughs)
16:34
So loving best dishes,
16:36
I think your children will love this.
16:40
Bye-bye!
16:41
Thank you, son.
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