Cheesy zesty Skillet Taco Calzone Pie on the menu tonight. Get it while it’s hot!
Taco-fied Mexican Calzones?! How do things like this happen?
Well, basically we can’t decided whether to make tacos or calzones for dinner one night, then bam, the two become one!
Some of the best recipes coming out of our kitchen follow the philosophy that “Necessity is the mother of invention.” My need to keep everyone happy sometimes triggers combinations I might have not thought of otherwise.
Today’s Skillet Taco Calzone Pie recipe is an enormous hearty mexican pie, with tantalizing layers of beans, meat, veggies, and cheese, all wrapped up in a pizza crust.
It is delicious on its own, yet my family loves to top it with salsa and sour cream!
The base of the Skillet Taco Calzone Pie is a beef taco mixture made with Old El Paso Taco Seasoning.
Old El Paso Taco Seasoning provides all the zest and spice needed to flavor the beef, onions, and bell peppers. Actually, it seasons the entire pie!
Roll out a piece of pizza dough and fit it down into a skillet. (The pizza dough can be thawed frozen dough or homemade.)
Then layer in black beans, sweet corn, cream cheese, the beef and veggie mixture, and shredded colby cheese.
Roll out a second piece of pizza dough and cover the pie.
It’s important to roll and pinch the two pieces of dough together all the way around the edges. Otherwise, the fillings will try to escape.
Bake the Skillet Taco Calzone Pie until the top is golden and the filling is bubbling inside. Then cut and serve!
This mash-up recipe is fun for fall parties, potlucks, or for nights you just can’t make up your mind.
Although Skillet Taco Calzone Pie is the most satisfying when it’s hot and the cheese is molten, it tastes fantastic at room temperature as well.
My kids like to take leftover pieces to school in their lunch boxes.
Find More taco-fied recipes like this on OldElPaso.com!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Skillet Taco Calzone Pie
Skillet Taco Calzone Pie Recipe - A calzone recipe with bold Mexican fillings, made in a skillet! This mash-up recipe is perfect for potlucks, family dinners, and parties!
- 1 pound ground beef
- 1 large onion, peeled and chopped
- 1 bell pepper, seeded and chopped
- 2 tablespoons butter or oil, divided
- 1 packet Old El Paso Taco Seasoning
- 2 cans black beans, (15-ounce cans), drained
- 1 can corn, (15 ounces), drained
- 8 ounces cream cheese
- 8 ounces colby cheese, shredded
- 1 pound pizza dough ball, frozen and thawed, or homemade
- 1 large egg
- Salsa and sour cream for topping
- Preheat the oven to 400 degrees F. Move the oven racks to make room for a large skillet on the low rack.
Place a 12-inch deep-dish cast iron skillet over medium heat. Add 1 tablespoon butter. Once melted, add the onions and peppers. Sauté for 2-3 minutes, then move the veggies to the sides of the skillet and add the ground beef. Break the beef into small pieces as it browns. Stir in the Old El Paso Taco Seasoning, and remove from heat.
- Scoop the beef mixture onto a holding plate. Rinse out the skillet, and wipe it clean. Once cool, grease the skillet with the remaining butter.
Cut the pizza dough into two pieces, Divide it 60/40 so that one piece is slightly larger than the other. Roll the larger piece of dough out into a 16-inch circle. Drape the dough over the skillet, and gently lower into the edges. Be careful not to poke a hole in the dough.
- Spread the black beans in the bottom of the skillet, followed by the corn. Cut the cream cheese into small cubes and sprinkle the cubes over the corn. Then spread the meat mixture over the top. Finally spread the shredded cheese over the meat.
Roll the smaller piece of dough out into a 14-inch circle. Drape the dough over the top of the pie. Roll the edges of the bottom dough up over the top piece of dough. Pinch to seal the edges as you work around the pie. Then gently cut 2-3 air vents in the top crust.
- Whisk the egg in a small bowl and brush the egg over the top of the pie. Bake for 35-40 minutes, on the lower rack, until golden on top. Cut and serve warm, or at room temperature.
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