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    You are in: Home / Mexican / Taco Pie Recipe
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    Taco Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 12, 2008

      This was so easy to make. I had most of the ingredients already (I used some hamburger I had sealed when it was on sale). I took your suggestion and added the sundried tomatoes to the top layer of cornbread. I omitted the water. I used 2 jiffy cornbread mixes (8.5 oz each). I baked the bottom layer of cornbread for 8 minutes before adding the meat mixture and the top layer of cornbread. This taco pie was absolutely delicious. What a wonderful idea and recipe. Thank you for posting this inexpensive, easy and tasty recipe. I highly recommend that others try this recipe!

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    • on October 08, 2008

      Love this recipe! Made for lunch today (halved the recipe). Didn't need to add water, as there were plenty of water vegetables in the recipe. Did have to bake a little longer (I think my oven is off a bit). Served this on it's own as lunch. Thnx for posting, Lee. Made for Fall 2008 PAC.

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    • on August 21, 2007

      We enjoyed this. I will have to find a way to use less liquid next time, because it took longer for the cornbread on top to set. But super tasty! Oh and I used ground turkey, which I don't usually love, but tasted great in this!

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    Nutritional Facts for Taco Pie

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 747.2
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 14.6 g
    Cholesterol 102.0 mg
    Sodium 1651.6 mg
    Total Carbohydrate 81.0 g
    Dietary Fiber 12.9 g
    Sugars 17.6 g
    Protein 37.7 g

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