September 23, 2013

Gluten Free Taco Pie

1 gluten free pie crust - see recipe below
1 Lb ground sirloin, buffalo, or turkey (make sure turkey is gluten free)
2 tsp McCormick chili powder
1 tsp McCormick ground cumin
1/2 tsp McCormick ground oregano
1 15 oz can Organic S & W black beans - rinsed and drained
3/4 cup water
1 can diced black olives
1/2 cup Daisy low fat sour cream
1 cup reduced fat cheddar cheese
2 - 3  cups Romaine lettuce - shredded or chopped
1 tomato - diced

Gluten Free "Bisquick" Pie Crust:
2 Cups Gluten Free homemade bisquick
1 egg
2/3 cup water
1 Tb oil

Preheat oven to 400 degrees.
Brown meat on medium heat until no longer pink and drain, if necessary.  Add water, chili powder, cumin, and oregano.  Stir to incorporate then turn heat up to medium high and lightly boil until the water is gone.
While meat mixture is cooking, mix pie crust ingredients together and press into an ungreased pie pan.
When water is boiled off the meat, turn heat down to low and add drained black beans. Stir well then spread meat mixture evenly over pie shell. Cook uncovered for 20-25 minutes. Remove from oven and serve topped with lettuce, tomato, sliced olives, sour cream, and cheese.

Pie Crust:
Mix all ingredients together in a bowl. Knead a few times in the bowl with your hands and press into pie pan.


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