This is the first time I’ve cooked since I went home to DC last weekend– it’s been one of those “just make scrambled eggs for dinner” kinda weeks. I admit– I’ve been sorta uninspired. Yup– it’s an official Parker Cooking Slump. *GASP!
So, when I went to the grocery store last night, I wanted to put together something easy and try to be as creative as I could with what I already had in the fridge (one single pie crust and some leftover creamed corn).
I normally make my own taco seasoning, but I grabbed a packet of McCormick’s taco seasoning, a pound of ground beef, some jalapenos, cilantro and cheese. Initially I was going to make a Taco Pie, but my pie plate was nowhere to be found! *Lightbulb moment: A Taco Calzone….or as my friend Jon Nelson declared, “EL CALZONE!”
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Ingredients
- 1/2 onion chopped
- 1 Tb butter
- 1-2 jalapenos chopped
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 3/4 cup water
- 1 cup roasted or creamed corn
- 2 Tb cream cheese
- 1 cup shredded Mexican style cheese
- cilantro for garnish
- 1 Pillsbury pie shell
- egg wash
Instructions
- Saute the onion and jalapenos in butter on medium heat till soft-- about 5 minutes. Add ground beef or turkey and saute until browned. Drain.
- Put meat and onion/jalapeno mixture back in pan and add taco seasoning with 3/4 cup water. Bring to a boil and turn down heat and let simmer for 5 minutes.
- Add corn and cream cheese and let cream cheese melt and absorb into the meat mixture. Top with cilantro and take off heat.
- Preheat oven to 375.
- Unwrap the pie crust and lay it flat on a rimmed baking sheet.
- Pour meat mixture into one side of pie crust and fold crust over in a half moon shape. Seal the edges and press down with the tines of a fork.
- Brush crust with egg wash and bake for 20 minutes until pie shell is browned.
- Serve with a side of salsa, guacamole and sour cream.
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