Taco pie night at my house usually starts the same way. Ground beef sizzling in the skillet, taco seasoning filling up the kitchen, and someone asking if dinner is ready yet.
This taco pie takes everything you love about taco night and bakes it into one flaky, cheesy pie that slices up clean and feeds a hungry table without much fuss.
It comes together with a handful of pantry staples, a short list of fresh toppings, and one pie dish.
No assembly line of tortillas, no juggling ten toppings bowls at the table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
If your family already loves a good Crockpot Taco Soup, this pie is going to earn a permanent spot in the dinner rotation too.
Why You’ll Love This Taco Pie Recipe
This recipe takes all the familiar flavors of taco night and turns them into something you can slice and plate in minutes.
It is also endlessly forgiving. Swap the protein, adjust the spice level, or load up the toppings however your crowd likes them.
- Ready in under an hour from start to finish
- Uses one skillet and one pie dish, so cleanup is quick
- Kid-friendly flavors that still have room for extra heat if you want it
- Great for meal prep since it reheats beautifully
- Easy to double for potlucks or game day
Another favorite: Taco Casserole
Ingredients
Everything here is easy to find at a regular grocery store, and most of it you probably already have on hand.
The full ingredient list below serves 8, but you can scale it up if you are cooking for a bigger group.
- 1 refrigerated or homemade 9 inch pie crust
- 1 pound ground beef
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1 cup salsa
- 1/2 cup sour cream, plus more for serving
- 2 cups shredded Colby Jack cheese, divided
- 1 cup shredded lettuce
- 1 cup Roma tomatoes, diced
- 1/2 cup sliced black olives
- 2 green onions, sliced, for garnish
Read Also: Enchilada Sauce Recipe
Kitchen Equipment Needed
You really only need a couple of pieces of equipment for this one, and most of it does double duty for other weeknight dinners too.
A good large nonstick skillet makes browning the beef and building the sauce a one-pan job.
- 9 inch pie dish
- Large nonstick skillet
- Pie weights or dried beans, for blind baking
- Box grater, if shredding your own cheese
- Mixing bowl
- Aluminum foil
I use my skillet cornbread skillet for the beef here since it heats so evenly.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this taco pie, based on years of taco night trial and error in my own kitchen.
None of them are required, but each one makes the process a little smoother or the final result a little better.
1. Emile Henry Ceramic Pie Dish
A heavy ceramic pie dish holds heat evenly, which means the bottom crust actually crisps up instead of turning soggy under the meat mixture.
It also goes straight from oven to table, so you can serve right out of the dish. It’s a small upgrade that makes a real difference in texture.
2. Lodge Cast Iron Skillet
Cast iron holds onto heat so well that the ground beef browns faster and more evenly than it would in a thin pan.
It also means one less pan to wash if you build the whole filling right in it. I reach for mine constantly, not just for this recipe.
3. Simply Organic Taco Seasoning
A good taco seasoning blend saves you from measuring out six different spice jars, and this one has a clean, well-balanced flavor without a ton of added fillers.
It’s an easy swap if your homemade blend ever runs out mid-recipe.
4. OXO Good Grips Box Grater
Freshly grated cheese melts smoother and tastes noticeably better than the pre-shredded bags, which are coated in anti-caking starch.
This grater is sturdy, easy to grip, and just as easy to clean afterward.
You might also enjoy: Mexican Chicken Casserole
Step-by-Step Instructions: How to Make Taco Pie
Follow these steps in order and you will have a golden, bubbling taco pie ready to slice in under an hour.
1. Preheat the Oven and Prep the Crust
- Preheat your oven to 400 degrees Fahrenheit.
- Fit the pie crust into your 9 inch pie dish, pressing it gently into the bottom and up the sides.
- Trim away any excess dough hanging over the edge, then crimp the edge with your fingers or a fork.
- Poke the bottom of the crust several times with a fork so steam can escape while it bakes.
- Line the crust with a piece of parchment paper, then fill it with pie weights or dried beans.
- Bake the crust for 10 to 12 minutes, until the edges just start to turn golden.
- Remove the pie dish from the oven, lift out the parchment and weights, and set the crust aside.
2. Brown the Ground Beef
- Heat your large nonstick skillet over medium heat.
- Add the ground beef and diced onion to the skillet.
- Cook, breaking the beef apart with a spoon as it goes, until the meat is no longer pink, about 6 to 8 minutes.
- Drain off any excess grease from the pan.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
3. Season the Meat Mixture
- Sprinkle the taco seasoning, ground cumin, and chili powder over the beef.
- Add a pinch of salt and black pepper to taste.
- Stir everything together until the meat is evenly coated in spices.
- Pour in the salsa and stir to combine.
- Let the mixture simmer for 3 to 4 minutes so the flavors come together and the liquid thickens slightly.
4. Add the Cheese and Sour Cream
- Remove the skillet from the heat.
- Stir in the sour cream until it is fully incorporated into the meat mixture.
- Add 1 cup of the shredded Colby Jack cheese and stir until melted and combined.
- Taste the mixture and adjust the seasoning if needed.
5. Assemble the Pie
- Spoon the beef and cheese mixture evenly into the prebaked pie crust.
- Smooth the top with the back of a spoon so it sits in an even layer.
- Sprinkle the remaining 1 cup of shredded Colby Jack cheese over the top.
6. Bake the Pie
- Place the assembled pie back in the oven at 400 degrees Fahrenheit.
- Bake for 18 to 20 minutes, until the cheese on top is fully melted and just starting to turn golden in spots.
- If the crust edges start browning too quickly, loosely cover them with a strip of aluminum foil.
- Remove the pie from the oven once it is bubbling around the edges.
7. Cool and Add Fresh Toppings
- Let the pie rest for 10 minutes before slicing, so the filling has time to set.
- Scatter the shredded lettuce over the top.
- Add the diced tomatoes and sliced black olives.
- Sprinkle the sliced green onions over everything.
- Add a few extra dollops of sour cream if you like.
8. Slice and Serve
- Slice the pie into 8 wedges using a sharp knife.
- Serve warm, straight from the dish.
- Pass extra salsa or hot sauce at the table for anyone who wants more heat.
I picked up this method while perfecting my Carne Asada Tacos, where getting the seasoning balance right made all the difference.
Tips for The Best Taco Pie
A few small details make the difference between a good taco pie and a great one.
Pay attention to these while you cook and your pie will turn out perfectly every time.
- Blind bake the crust fully before adding the filling, or the bottom can turn soggy
- Drain the beef well so the filling isn’t watery
- Shred your own cheese for smoother melting
- Let the pie rest before slicing so it holds its shape
- Add cold, fresh toppings only after the pie comes out of the oven
This same trick works well in my Tex Mex Casserole too, where a good rest before serving keeps every layer intact.
Serving Suggestions
Taco pie is filling enough to serve on its own, but a few sides round out the meal nicely.
Keep things light and fresh alongside the rich, cheesy pie.
- A simple Avocado Salad on the side
- Warm tortilla chips with extra salsa for dipping
- A cold glass of horchata or iced tea
- Mexican street corn as a side dish
- Extra sour cream and lime wedges at the table
Variations of Taco Pie
This recipe is easy to bend to whatever you have in the fridge or whatever your family prefers.
Try one of these swaps the next time you make it.
- Swap ground beef for ground turkey or shredded rotisserie chicken
- Use a cornbread topping instead of a bottom pie crust for a different texture
- Add a layer of refried beans between the crust and the meat
- Make it spicy with pepper jack cheese and a hotter salsa
- Turn it into individual hand pies using a muffin tin
For a heartier, beanier take on taco night, my Crockpot Taco Casserole is worth trying too.
Storage and Reheating
Leftover taco pie holds up well in the fridge and reheats without losing much texture.
Just keep the fresh toppings separate if you plan on saving it.
- Store leftover pie, without the fresh toppings, in an airtight container for up to 4 days
- Reheat individual slices in the oven at 350 degrees Fahrenheit for about 10 minutes
- A microwave works in a pinch, though the crust will soften slightly
- Add fresh lettuce, tomato, and olives only after reheating
- This pie does not freeze particularly well once the fresh toppings are added, so freeze the baked filling and crust only
Read Also: Chicken Tortilla Soup Recipe
Nutritional Facts
These numbers are estimates for one slice, based on 8 slices per pie, and will vary depending on the exact brands and toppings you use.
- Calories: approximately 380 per slice
- Protein: approximately 19 grams
- Fat: approximately 24 grams
- Carbohydrates: approximately 20 grams
- Sodium: approximately 610 milligrams
You might also enjoy: Corn Tortillas Recipe
Health Benefits of Key Ingredients
A few ingredients in this pie bring more to the table than just flavor.
Here is a quick look at what some of the main ingredients offer nutritionally.
- Ground beef is a solid source of protein, iron, and vitamin B12
- Tomatoes provide vitamin C and the antioxidant lycopene
- Onions and garlic both contain compounds linked to heart health
- Lettuce adds fiber and hydration with very few calories
- Cheese contributes calcium and additional protein to each slice
This same lineup of ingredients shows up in my Flour Tortillas Recipe, which pairs nicely if you want to turn leftovers into soft tacos.
FAQs About Taco Pie
1. Can I make taco pie ahead of time?
Yes, you can assemble the pie up to the point of baking and refrigerate it for up to a day.
Add a few extra minutes to the bake time if you are starting from cold.
2. Do I have to blind bake the crust first?
Blind baking keeps the bottom crust from turning soggy under the meat mixture.
It only takes about 10 minutes and is well worth the extra step.
3. Can I use a different protein?
Ground turkey, ground chicken, or shredded rotisserie chicken all work well in place of ground beef.
Just season them the same way for consistent flavor.
4. Why is my pie watery in the middle?
This usually happens when the beef isn’t drained well enough or the filling didn’t simmer long enough to thicken.
Let the salsa mixture reduce for a few extra minutes before adding it to the crust.
5. Can I freeze taco pie?
You can freeze the baked pie without any fresh toppings for up to 2 months.
Thaw it in the fridge overnight and reheat in the oven before adding lettuce, tomato, and olives.
Read Also: Salsa Chicken Recipe
Taco Pie
Ingredients
- 1 refrigerated or homemade pie crust 9 inch, fit into a pie dish
- 1 pound ground beef 450g, 80/20 blend recommended
- 1 cup yellow onion about 150g, diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- salt and black pepper to taste
- 1 cup salsa
- 0.5 cup sour cream plus more for serving
- 2 cups Colby Jack cheese shredded, divided use; about 225g
- 1 cup shredded lettuce
- 1 cup Roma tomatoes diced
- 0.5 cup sliced black olives
- 2 green onions sliced, for garnish
Equipment
- 9-inch pie dish Heavy ceramic recommended for even heat distribution
- Large nonstick skillet
- pie weights or dried beans For blind baking the crust
- Box grater For shredding fresh cheese if not using pre-shredded
- Mixing bowl
- Aluminum foil To cover crust edges if they brown too quickly
Method
- Preheat oven to 400°F. Fit pie crust into 9 inch pie dish, crimp edges, and prick bottom with a fork.
- Line crust with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes until edges are golden. Remove weights and set aside.
- In a large skillet over medium heat, cook ground beef and diced onion until beef is no longer pink, about 6-8 minutes. Drain excess grease.
- Add minced garlic and cook for 1 minute until fragrant. Stir in taco seasoning, cumin, chili powder, salt, and pepper to coat the meat evenly.
- Pour in salsa and simmer for 3-4 minutes until the liquid thickens slightly.
- Remove skillet from heat. Stir in sour cream and 1 cup of shredded cheese until melted and combined. Adjust seasoning if needed.
- Spoon the beef mixture evenly into the prebaked pie crust. Sprinkle the remaining 1 cup of cheese over the top.
- Bake at 400°F for 18-20 minutes until cheese is melted and golden. Cover crust edges with foil if they brown too quickly.
- Let the pie rest for 10 minutes before slicing. Top with shredded lettuce, diced tomatoes, black olives, green onions, and extra sour cream.
- Slice into 8 wedges and serve warm with extra salsa or hot sauce on the side.
Nutrition
Notes
- Blind baking the crust is essential to prevent a soggy bottom—don’t skip this step.
- Drain the ground beef well after browning to avoid a watery filling.
- Shred your own cheese from a block for smoother melting and better flavor; pre-shredded cheese contains anti-caking starch that can affect texture.
- Let the pie rest for at least 10 minutes after baking so the filling sets and holds its shape when sliced.
- For a spicier version, use pepper jack cheese and a hotter salsa.
- You can swap ground beef for ground turkey, ground chicken, or shredded rotisserie chicken—season the same way.
- Store leftover pie without fresh toppings in an airtight container in the fridge for up to 4 days. Reheat slices in a 350°F oven for about 10 minutes.
- To freeze, freeze the baked pie without toppings for up to 2 months. Thaw overnight in the fridge and reheat in the oven before adding fresh toppings.
- Add a layer of refried beans between the crust and the meat mixture for a heartier variation.
- Make individual hand pies by using a muffin tin instead of a pie dish.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Taco pie is one of those recipes that turns a busy weeknight into something everyone actually looks forward to.
It’s simple enough for a Tuesday and good enough to bring to a potluck without any apologies.
Give this one a try at your next taco night and see how fast it disappears from the table.
If you make it, I would love to hear how it turned out, so drop a comment below or share a photo when you make it.
Recommended:
- Mexican Street Corn Pasta Salad
- Grilled Fish Tacos With Slaw
- Breakfast Tacos Recipe
- Beef Short Rib Tacos Recipe
- Texas Chili Recipe
