Meatless Taco Pie

Be the first to rate this recipe

Ingredients

  • 4 cups pinto beans, cooked
  • 2 cups mild salsa
  • 8 ounces tomato sauce
  • 2 tablespoons garlic powder
  • 2 tablespoons taco seasoning
  • 1 cup cheddar cheese, shredded
  • Corn Bread Topping
  • 2 eggs
  • 6 tablespoons milk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder

Instructions

  1. Preheat oven to 425 degrees farenheit. Add the pintos, salsa, tomato sauce, garlic powder, and taco seasoning to food processor and process until mixture is creamy.
  2. Pour into a 2qt casserole and bake 30 minutes or until heated through.
  3. Meanwhile mix cornbread ingredients in a medium bowl, remove casserole and spoon cornbread mixture over top of bean mixture and return to oven to bake an additional 15 minutes or until top starts to turn golden brown.
  4. Remove from oven and serve with shredded cheese.
  5. The rest of my family does not like chunky food, thats why I did this in a food processor. If you like a chunky mixture (as I do), feel free to simply mix all ingredients and bake as is, without processing.

Nutrition & Diet Analysis (per serving)

697 kcal 35% DV
Protein Fat Carbs

Macronutrients

Protein 19.7g 39% DV
Total Fat 22.5g 29% DV
Carbs 108g 39% DV
Fiber 5.2g 19% DV
Sugar 14.9g 30% DV

Electrolytes

Sodium 3515.8mg 100% DV
Potassium 563.5mg 12% DV
Cholesterol 94.3mg 31% DV

Vitamins & Minerals

Vitamin A 164.8mcg 18% DV
Vitamin C 7.5mg 8% DV
Vitamin D 0.6mcg 3% DV
Calcium 1880.5mg 100% DV
Iron 8.5mg 47% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Mexican recipes → Vegetarian recipes → Dairy recipes → All recipes →