Taco Pie

Why You’ll Love This Recipe

I love this recipe because it takes classic taco ingredients and transforms them into a fun baked dish. The combination of seasoned beef, gooey cheese, and a flaky crust creates a perfect balance of flavors and textures. I also appreciate how versatile it is since I can customize the fillings, toppings, and spice level to suit my preferences. Plus, it is easy to make ahead and reheat for busy days.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef
• 1 packet taco seasoning
• ⅔ cup water
• 1 refrigerated pie crust
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 2 large eggs
• ½ cup sour cream
• 1 can (4 ounces) diced green chilies
• 2 green onions, sliced

directions

1. I preheat the oven to 375°F (190°C).
2. I fit the pie crust into a 9-inch pie plate and set it aside.
3. In a large skillet over medium heat, I cook the ground beef until browned and fully cooked.
4. I drain any excess grease and stir in the taco seasoning and water.
5. I simmer the mixture for about 5 minutes until thickened.
6. I spread the seasoned beef evenly into the prepared pie crust.
7. I spoon the salsa over the beef layer.
8. I sprinkle 1½ cups of the shredded cheddar cheese over the salsa.
9. In a small bowl, I whisk together the eggs and sour cream.
10. I pour the egg mixture evenly over the pie.
11. I sprinkle the remaining cheese and diced green chilies on top.
12. I bake for 30 to 35 minutes, or until the filling is set and the crust is golden brown.
13. I allow the pie to cool for 10 minutes before slicing.
14. I garnish with sliced green onions and serve.

Servings and timing

This recipe makes approximately 6 servings.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Cooling Time: 10 minutes
• Total Time: 1 hour

I find this recipe perfect when I want a hearty meal that is simple enough for a weeknight yet impressive enough for guests.

Variations

• I substitute ground turkey or ground chicken for a lighter version.
• I add black beans or pinto beans for extra protein and texture.
• I use pepper jack cheese when I want more spice.
• I include corn kernels for a touch of sweetness.
• I add diced jalapeños for additional heat.
• I top each slice with avocado, guacamole, sour cream, or fresh cilantro.
• I make a crustless version by baking the filling in a greased pie dish.

storage/reheating

I store leftover Taco Pie in an airtight container in the refrigerator for up to 4 days.

For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. I thaw frozen slices overnight in the refrigerator before reheating.

To reheat, I warm slices in a 350°F (175°C) oven for 10 to 15 minutes or microwave individual portions for 1 to 2 minutes until heated through.

FAQs

Can I make Taco Pie ahead of time?

Yes. I often assemble the pie several hours ahead and refrigerate it until I am ready to bake.

Can I use homemade taco seasoning?

Yes. I frequently use a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and oregano instead of a seasoning packet.

How do I keep the pie crust from becoming soggy?

I make sure the taco meat is not overly wet and allow excess liquid to cook off before adding it to the crust.

What can I serve with Taco Pie?

I enjoy serving it with Mexican rice, refried beans, a green salad, roasted vegetables, or tortilla chips and salsa.

Can I make Taco Pie vegetarian?

Yes. I replace the ground beef with black beans, lentils, plant-based crumbles, or a mixture of sautéed vegetables.

Conclusion

I love Taco Pie because it combines the comforting appeal of a savory pie with the bold and satisfying flavors of tacos. The layers of seasoned beef, salsa, cheese, and flaky crust create a meal that is easy to prepare and always enjoyable to eat. Whether I serve it for a family dinner or save leftovers for later, this recipe consistently delivers delicious results.