{Haute Pie} Chorizo Cheeseburger Pie

Move over cupcakes, move over macaroons, move over cake balls, we’ve got pie. Here at HAP we like to believe that pies will be all the rage in 2011. Pies don’t have to be sweet, they can be spicy, savory, rich, creamy or whatever your palette desires. Today I am bringing you the first installment of Haute Pie of the Month with my Cheeseburger Chorizo Pie. As a child, my mom used to make us Cheeseburger Pie, so a bite of this is automatic comfort for me. I spiced up the recipe a bit by adding a little bit of chorizo and spice. The recipe is simple, quick and a crowd pleaser.

Chorizo Cheeseburger Pie

Ingredients:

1 lb. lean ground beef
1/2 lb. chorizo, casing removed, chopped
1/c C chopped yellow onion
1 can (6 oz) tomato paste
1 tsp chili powder
1 tsp garlic salt
1 tsp cracked black pepper
1 package Pillsbury crescent dough
2 C shredded sharp cheddar cheese

Preheat oven to 375. Brown ground beef and chorizo in large skillet. Remove grease and return meat to skillet.* Add onion and cook through until translucent. Mix in tomato paste, chili powder, garlic salt and pepper. Heat thoroughly, approximately 3-5 minutes. Remove from heat.

Open and unroll crescent dough. In a pie dish, lay crescent dough, pressing to create a pie crust. Pour meat mixture into pie crust. Top with cheddar cheese.

Bake at 375 for 25-30 minutes or until crust is golden brown.

*A quick tip for draining grease from your beef. When I buy the lean ground beef, I find there is not too much grease in the pan, so I used the butt of my bread to soak up the grease. This way you do not have to deal with draining the beef and returning it to the pan. Who likes the butt of the bread anyway?

We hope you like pie as much as we do! Have you indulged in any innovative pies?

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9 Comments

Filed under Cook, Main Dish, Quick & Easy

9 responses to “{Haute Pie} Chorizo Cheeseburger Pie

  1. My poor Stef……..any good chef or cook never throws the “butt” of any bread out. Personally I & many others prefer the end crust over the center. Regardless, nothing in a proper functioning kitchen goes to waste, they’re are too many uses for every bit of scrap, even shells & bones. Bread scraps make the best croutons, crumbs, bread pudding, and 1000 other uses. It is a very wasteful person who throws everything ‘they don’t like’ away, when there are so many that would die for a simple crust of bread. Now. I’m wondering about your site……….

    • Dot Smith

      Amen . I may throw away fat, shells and bones, but that is about it.

    • Anonymous

      Wow! That was pretty harsh. One might argue that Stef DID find one of those “1000” uses you’re speaking of for the scraps. The blog is HAUTE Apple Pie and while they do speak environmentally friendly much of the time, they never claim to be GREEN Apple Pie. While I don’t feel as Stef needs to be defended because she didn’t do anything wrong, I DO feel that maybe you need to remember the old adage, “If you don’t have anything nice to say, don’t say anything at all.”

      And PS – This recipe is GREAT! Went over REALLY well with my family! 😉

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  3. Andrea

    This looks super yummy! I plan on making it soon. Two questions-
    – what size can of tomato paste? The small (6oz) can?
    – how much onion?
    Thanks!

    • Stef

      Hi Andrea! Yes – the small can of tomato paste. I used 1/2 C of onion (about half a medium sized onion) but you can use more or less depending on how much you like the onion taste.

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  5. I gotta say being in a hispanic family we all love to eat chorizo. When I saw this recipe, I thought to myself “Wow I have got try this!” it looks very delicious and I’m pretty sure my whole family will love it!

  6. I like the butt of the bread. It holds the most butter for toast.

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