Gonzo Pie

We love Tacos and I tend to make a lot of taco meat since I’m never sure whether Connor (my 17-year-old, strapping football player) is going to eat 6 or 7 or 13 to 15.  Sometimes we slow down on the taco eating and then I’m looking for ways to use up the meat.  Gonzo Pie is our favorite way to use up left over taco meat.

I’ve been making this recipe since the late 1970’s.  This was the signature dish of the Maroney’s who were close friends back in that time frame.

Gonzo Pie

• package of 8” flour tortillas, need at least 10
• 1.5 to 2 pounds leftover taco meat
• large can of refried beans
• 1 bottle Ortega taco sauce
• 2 Tbsp Worcestershire sauce
• 1 small can of diced green chilis
• 1 small can of diced black olives
• 4 C shredded Cheddar Cheese
• lettuce, shredded
• tomatoes, chopped
• onion chopped
• sour cream
• pickled jalapenos

Preheat oven to 375.  Tear the tortillas into bite-sized pieces.  Spray a 9×13 pan with non-stick cooking spray.  Put a single layer of the tortilla pieces on the bottom of the 9×13 pan.

In a Dutch oven, add the taco meat over medium-high heat. add Worcestershire sauce, taco sauce, green chili, black olives, and refried beans.  Stir frequently until the refried beans have melted and the mixture has become creamy and heated through.  Remove from heat.

Put a layer of the bean/meat mixture on top of the tortilla pieces in the 9×13 pan.  Top with 2 C shredded cheddar cheese.  Repeat layers until pan is full.  (Sometimes I also end up with a 9×9 pan which I freeze for a future meal.)

Arrange the remaining tortilla pieces evenly on top of the Gonzo Pie.  Put in the 375 degree oven and bake for 30 to 40 minutes.  Let set 10 minutes before cutting/serving.

To serve:  Put piece of Gonzo Pie on top of a plate and top with lettuce, tomatoes, onion, sour cream, and picked jalapenos.