Taco Pie
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 20gProtein: 19gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 65mgSodium: 610mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 12mg
Tried this recipe?Let us know how it was!