Fruits and Veggies - Fresh Canned Frozen

Chuckwagon Taco Pie

From the Strive for Five at School! Resources
Adapted from Cooking Healthy Across America, American Dietetic Association

Preheat oven to 350°F
1 – 10” pie plate
Yield: 6
Portion: 1/6 of a pie
Cost per serving: $0.70

1/4 lb (100 g) lean ground beef
1/2 large onion, chopped
1 garlic clove, minced
1/2 red pepper, chopped
1/2 green pepper, chopped
1 tbsp (15 mL) lime juice
1/2 x 12-oz (1/2 x 336-mL) can kernel corn, drained
1/2 x19-oz (1/2 x 540-mL) can black beans, rinsed and drained
1/2 x 5.5-oz (1/2 x 154-mL can) can tomato paste
1 tsp (5 mL) cumin, ground
1/4 tsp (1 mL) pepper
3 x 10-inch whole-wheat tortillas
1 cup (250 mL) light cheddar cheese, grated

1 Pan-fry the lean ground beef over low heat.
2 Combine all the remaining ingredients with the ground beef (except the tortillas and cheese). Simmer gently for 20 minutes.
3 Cover the bottom of the pie plate with a tortilla. Cover the tortilla with 1 1/4 cups (300 mL) of the beef mixture. Repeat. Cover with the third tortilla and spread the remaining 1/2 cup (125 mL) of the beef mixture over the tortilla. Top with the cheese. Press down on the mixture.
4 Bake the pie for about 25–30 minutes.
5 Cut the pie into 6 pieces for older children and 8 pieces for younger children.

Tip: This recipe changes a tasty chili into a pie that can be served on a plate or as a grab-and-go menu item. It is easy to prepare and easy to slice. The mixture could be made in advance and placed in the refrigerator or freezer for assembling later into the pie. It adapts easily to smaller- or larger-sized servings and makes a great hot or cold leftover.

Did You Know?

• Did you know that corn is the second most plentiful grain in the world, behind rice and ahead of wheat?

• Corn is full of vitamin B6, niacin, thiamine, folate, the antioxidants lutein and zeaxanthin and protein. Wow! It is also a good source of vitamin C.

• Did you know that the kernels from one medium-sized corn on the cob contain about two grams of fibre?