This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Taco Pie

Crust:

2½ cups, plus 1 tablespoon flour
1½ teaspoons baking powder
1 teaspoon kosher salt
5½ tablespoons cold, unsalted butter, cut into ½” cubes
½ cup plus 1 tablespoon milk

Filling:

1 tablespoon butter
1 pound ground beef or ground turkey
2 teaspoons kosher salt & coarse ground pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon onion powder
½ teaspoon cayenne
½ teaspoon ground coriander
1 teaspoon cornstarch
2/3 cup water
1¼ cups sour cream
4½ ounces cheddar cheese, grated
1 large egg, beaten
2 tablespoons mayonnaise
salt and pepper to taste

Heat oven to 350°.

In a food processor*, combine the flour, baking powder and salt, and pulse just until the mixture resembles coarse meal. Add in the butter and then the milk, and pulse just until the dough comes together. If dry, add a little water until the dough is soft. Press the dough evenly over the bottom and halfway up the side of a 9″ springform pan or a deep pie dish. Cover with plastic wrap and refrigerate until firm, about 45 minutes.

*Alternatively, place flour, baking powder and salt in a medium bowl and whisk together. Add butter cubes and mix together with fingers or a pastry blender until mixture resembles coarse meal. Add milk and mix until dough comes together. Continue as directed.

Timesaver tip: Make crust the night before and remove it from the refrigerator about 30 minutes before proceeding.

In a medium skillet, over medium heat, melt butter and add ground beef. Stir until browned and cooked through, about 5 minutes. In a small bowl, whisk 2 teaspoons salt with spices and cornstarch. Add the spice blend and 2/3 cup water and cook, stirring occasionally until water has evaporated, about 3 minutes. Remove from heat.

In a medium bowl, whisk the sour cream with the cheese, egg and mayonnaise. Season with a pinch each of salt and pepper.

Set crust on a parchment-lined rimmed baking sheet. Using a slotted spoon, spread the ground beef mixture over the crust and cover with cheddar topping. Bake until topping is set and crust is golden brown, about 45 minutes. Let cool about 15 minutes before serving.