One of our favorite dinners as a family is Taco Pie. Last week our friend and neighbor Steph who has 3 young boys was looking for a new dinner idea and Chelsea told her about Taco Pie. We hadn’t made it in a while and I was reminded by her and her family how delicious it was, so we brought it back on our weekly menu.

I love it for many reasons. It’s healthy and delicious, loaded with plenty of veggies and lean protein. It can be made beforehand and reheats easily. Everyone in the family enjoys it and it’s something different that you don’t see everyday. It can also be made gluten free, which is important for me since Matteo and Chelsea both have a gluten allergy.

This delicious dinner came to us from our dear friend Peggy Curry. She wrote an amazing cook book called Damn Good Gluten Free.

I was actually with her during the time when she was getting all of the photos taken for it and putting it together. I got to help her make some of the dishes and even got a few pictures of myself with her delicious food in her beautiful cookbook.

It was one of those blessings that comes from a seemingly unfortunate situation. I had been unceremoniously fired from my job of 7 years, a week before Christmas, with a 3 year old and a 9 month old. I wasn’t worried, as I have been fired before and it always worked out fine. So I knew something better was coming. Since I wasn’t working, I was able to spend my days with Peggy and Laura Dart, her incredible photographer and help out with the making of the cookbook.

Then, long story short, covid happened, they closed the yoga studios and the beach and we moved to Tennessee.

In fact 17 years ago today, I was fired from my well paying corporate sales job and it ended up being the best thing for me. From that place, I pivoted and decided to follow my heart. I became a surf instructor, bartender, sous chef, yoga teacher, met Chelsea, became a dad, etc.

Now, back to this Taco Pie…

First gather all of the ingredients. I use organic if possible. You will need:

• Can of refried beans
• Mexican cheese
• Onion
• Bell Pepper
• Zucchini
• Frozen corn
• 1 lb Ground Chicken or Turkey
• Salt, Pepper, Taco Seasonings of your choice
• Ketchup
• 3 Gluten Free Tortillas

Directions: Preheat oven to 350

Step 1: In a large skillet (I use cast iron) add olive oil and cook down onions, then bell peppers, then zucchini. Add salt, pepper and some of the taco seasonings to the veggies as they cook. Cook for a few minutes to get a little char on the veggies and then add the corn. Take the veggies out and set aside in a bowl.

Step 2: Next add a little more oil to the pan and add the ground meat and season with salt, pepper and the rest of the taco seasonings. When the pink is gone add ketchup. Mix around and cook on low for about 10 minutes to let the ketchup and spices absorb into the meat.

Step 3: While the meat is cooking, you can prep the tortillas. I have found with the gluten free tortillas that it is helpful to bake them for a couple of minutes first so they are not as soggy.

Step 4: Add 1/3 of the refried beans to each of the tortillas.

Step 5: Place the first tortilla with the refried beans in the pie dish. Then add 1/3 of the veggies and 1/3 of the meat to the tortilla. Sprinkle on cheese and then repeat two more times building the pie into 3 layers.

Once everything is assembled you can cover and save in the fridge for later, or bake at 350 for 20 – 30 minutes or until cheese is melted and the tortillas are at your desired crispiness…Enjoy