I started by bringing my famous taco dip to work with a bag of the Texas Dippers and Texas Shaped Corn Tortilla Chips. We have a "treat yourself" corner that we take turns bringing snacks for. Since we usually fill it with sweet stuff, this little taste of Texas was a welcome treat.
Summer is nearly here, and I am hoarding my box of Sangria cane soda for my famous Summer Sangria. It'll be awesome in place of my usual lemon lime soda--after all, it's already sangria flavored!
And when I think of Texas, obviously I think of Tex Mex. So I knew I had to make a recipe with serious taco flavor. Inspired by Texas favorite Corn Chip Pie, I decided to take the rest of those Texas Dippers and make an actual pie! But with taco fillings. Not only did I use a homemade spice blend, but I added a hefty shake of 2 Gringos Chupacabra Rub for some extra heat.
This is a great blend of two favorites. Full of flavor, and you really can edit it however you want. Don't miss HEB TexFest and all of the great Texas products that are featured!
HEB Taco Pie
- 1 lb ground beef
- 3 tbsp (or one envelope) taco seasoning
- 1 tbsp 2 Gringos Chupacabra Rub
- 1/2 bag HEB Texas Dippers, pulverized
- 1/2 stick butter, melted
- 1/3 cup HEB That's Salsa Bout Texas
- 1/2 gren pepper, sliced
- 1/4 cup shredded cheese
- 1/4 cup sour cream
-Preheat the oven to 350 degrees F.
-In a blender, combine the crushed HEB Texas Scoops with the melted butter and pulse until it just comes together. Press into a pie tin and put in the oven while you complete the next steps.
-Brown the beef. Drain the fat, and add in the taco seasoning and the 2 Gringos Chupacabra Rub. Add 1/4 cup of water and let simmer until thick.
-Pour meat into the pie crust. Top with HEB That's Salsa Bout Texas, cheese, and peppers. Bake until cheese is melted, about 10 minutes.
-Remove from oven, top with sour cream, and serve!