Taco Pie with Winter Squash


After making this insanely delicious Spaghetti Pie the other day (as seen on my Instagram page), I started imagining what other dinners I could make in a pie pan, and because it was Tuesday my mind instantly went to tacos!  Taco Pie!  But not just any taco pie, no, no... this particular dish is only disguising as comfort food (which is what it tasted like, oh man).  This hearty but healthy casserole has lean meat, the protein and fiber from beans and the nutrients from a whole lot of squash you won't even know you're eating.  By the way do beans have fiber?  I don't know, it just sounded right to say.

At the last minute I decided to add a frozen package of cooked squash into the meat (the pureed kind).  It melted beautifully, and balanced out the spice of the meat in a sweet and subtle way.  My kids loved it (well, two of them did, not the middle one who would live off of Skittles if she could), and had NO idea I had tricked them into eating something healthy.  And by the way, I ate two slices topped with avocado.  IT WAS SO GOOD.  

Taco Pie with Winter Squash
(Serves 8)

1 T olive oil
1 small onion, diced
1 lb. ground turkey
1 pkg. taco seasoning
1/2 cup water
1 12 oz. pkg cooked squash, thawed
1 8oz. bottle taco sauce
3 flour tortillas
1 can refried beans (you probably won't use it all)
2-3 cups Mexican blend grated cheese

Preheat oven to 350 degrees.  In a large skillet, heat olive oil over medium heat.  Add onions and sauté for a few minutes, until onions begin to soften.  Add ground turkey and sauté until no longer pink.  Add taco seasoning and water and stir to combine.  Bring to a boil, and then lower heat and simmer until sauce begins to thicken.  Add thawed squash, and stir to make sure everything is well incorporated.  Remove from heat.  Spray a 10-inch cake or pie pan with cooking spray.  Add a small amount of the taco sauce and spread with a spatula.  Place a tortilla in the pan, and then spread a layer of refried beans on top with a spatula.  Top with a third of the meat, then a third of the cheese and finally a third of the taco sauce.  Place another tortilla down, and repeat with the beans, meat, cheese and sauce.  Place your last tortilla down, top with beans, the rest of the meat, the rest of the sauce and ending with the rest of your cheese.  Bake for 30-35 minutes, until cheese is bubbly and golden.    

The squash disappears!


Anonymous said...

This looks so delicious! What kind of taco sauce did you use (brand) thanks!

Holy_Food said...

looks very delicious..
perfect food in winter season.
Thanks for sharing.

Siri said...

I used Ortega Mild Taco Sauce!

Anonymous said...

Thanks for this awesome recipe! I made it for my three Veggie loathing kids and you were right…they had no clue! You are brilliant!


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