Preheat oven to 425°

Grease and flour a 10 inch pie pan.

Crazy Crust

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 cup solid shortening (like Crisco®)

1/2 cup sour cream

1 egg

1. Mix all ingredients until mostly smooth. I recommend a hand mixer to help incorporate the solid shortening.
2. Pour batter into prepared pie dish and spread out to edges and up sides. The batter is a little thicker than pancake batter and will not go very far up the sides, so spread it thin on the bottom and use the back of your spoon to press it up the sides about an inch.

My Taco Filling

1 lb ground beef, browned

1 onion, diced

2 cloves garlic, finely diced

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1 cup Pace® Picante Sauce, or your favorite salsa

2 chipotle peppers in adobo sauce, finely chopped

1. Brown ground beef and drain off fat. Add onion, garlic, and dry seasonings, continuing to cook until the onions are soft. Add salsa and chipotle peppers and cook for about 5 minutes. Set aside to cool a little while making the batter.
2. Spoon filling into center of battered dish, leaving the edges of the batter uncovered. Try to place the filling around in spoonfuls and not press it into the batter or do a lot of spreading.
3. Bake at 425° for about 20 minutes or until browned. If you want to top with cheese, you can add that after it comes out of the oven or you can put in on during the last 5 minutes of baking.
4. Cut in wedges and serve with your favorite taco toppings—grated cheese, lettuce, guacamole, sour cream, more salsa.