This delicious taco pie is loaded with seasoned ground beef, onions, garlic, and green chiles, in a flour tortilla crust, and topped with melty queso cheese. Customize the toppings to suit your taste.
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I still remember the first time I baked this taco pie for a busy weeknight — it disappeared faster than I could set the table. It’s a layered, crowd-pleasing bake: seasoned ground beef with onions, garlic, and canned green chiles tucked into a flaky flour tortilla crust, then showered with melty queso. It’s the sort of recipe you make when you want comforting Tex‑Mex without the fuss of frying tortillas or rolling tacos. If you like layered, hands-off bakes, you might also enjoy a playful stuffed-pasta version like this taco-stuffed shells recipe that delivers similar flavors in a different format.
Why you’ll love this dish
This taco pie hits a sweet spot between speedy weeknight dinner and party-friendly casserole. It’s budget-smart (ground beef stretches a long way), adaptable (swap chiles, beans, or cheese), and forgiving — little kitchen slips won’t ruin it. The flour tortilla crust crisps at the edges while the interior stays soft and cheesy, which keeps both kids and adults happy. Make it when you want bold flavor with minimal hands-on time.
“Family approved — cheesy, satisfying, and the toppings made it feel like a taco bar in pie form.” — dinner-table review
Step-by-step overview
Before you start chopping or frying, here’s how this taco pie comes together so you know what to expect: brown and season the beef with aromatics, stir in green chiles and a little tomato/sauce for moisture, then layer warmed flour tortillas in a pie dish to form a crust. Add the beef filling, top with shredded queso (or a melting cheese blend), and bake until everything bubbles and the edges are golden. Cool briefly, slice, and dress each piece with your favorite toppings.
What you’ll need
- 1 lb (450 g) ground beef (80/20 for flavor; leaner if you prefer less grease)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 (4 oz) can diced green chiles, drained
- 1 packet (or 2 tbsp) taco seasoning (or homemade seasoning — cumin, chili powder, paprika, garlic powder, oregano, salt)
- 1/2 cup tomato sauce or salsa (adds moisture and binds filling)
- 4–6 large flour tortillas (8–10 inch) — 4 for a thinner crust, 6 for a thicker, sturdier crust
- 2 cups shredded queso blanco or a Mexican melting blend (Monterey Jack + mild cheddar)
- 2 tbsp vegetable oil or butter (for warming/pressing tortillas)
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, diced tomatoes, avocado, shredded lettuce
Ingredient notes and substitutions:
- Vegetarian swap: replace beef with 2 cans drained black beans or crumbled firm tofu and use veggie taco seasoning.
- Gluten-free: use a store-bought gluten-free flour tortilla or make a corn-tortilla layered version (they’ll be less pliable but work when slightly warmed).
- Cheese: queso blanco gives that silky melt; pepper jack adds heat.
Also, if you want a cool, creamy side, try this classic Southern potato salad for a nostalgic pairing.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar baking pan.
- Heat a skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until it’s no longer pink (about 6–8 minutes). Drain excess fat if needed.
- Add chopped onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Sprinkle in taco seasoning and stir to coat. Pour in the tomato sauce (or salsa) and drained green chiles. Reduce heat and simmer 2–3 minutes to meld flavors. Taste and adjust salt/seasoning.
- Warm the tortillas briefly (20–30 seconds per side in a hot, dry skillet or 15–20 seconds in the microwave wrapped in a damp paper towel). This prevents tearing and helps them form the crust. Brush each tortilla lightly with oil or softened butter if you want a crisper edge.
- Line the pie dish with two tortillas, overlapping and tucking to cover the bottom and sides. If using more tortillas, layer them for a thicker base. Trim any overhang if desired.
- Spoon the beef mixture into the tortilla-lined dish and spread evenly. Sprinkle the shredded queso evenly over the top. Add a final thin tortilla layer if you like a fully enclosed pie, or leave it open-faced for a quicker bake.
- Bake 18–25 minutes until the cheese is melted and edges are golden. If the cheese browns too quickly, tent loosely with foil.
- Let the pie rest 5–10 minutes before slicing so the filling sets slightly. Serve warm with your chosen toppings.
Best ways to enjoy it
Slice into wedges and treat it like a savory pie. Top each piece with a dollop of sour cream, fresh cilantro, diced tomatoes, sliced avocado, and a squeeze of lime. For a casual spread, set out bowls of shredded lettuce, jalapeños, pickled onions, and salsa so people can customize. Pair with simple sides like chips and guacamole, cilantro-lime rice, or a chilled slaw. For a homey picnic or potluck, this pie travels well and tastes great at room temperature — and goes surprisingly well with a tangy potato salad.
Storage and reheating tips
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate within two hours. Keeps 3–4 days.
- Reheat: For best texture, reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. Microwave works for a quick single serve (1–2 minutes), but the crust will soften.
- Freeze: Wrap individual slices in plastic wrap and aluminum foil, or place the whole pie in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Never leave cooked meat-based dishes at room temperature longer than two hours (one hour if the room is very warm). Reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- Drain the beef well to avoid a soggy crust. A short drain after browning preserves flavor without excess grease.
- Warm tortillas before shaping to prevent cracking and improve the crust’s texture. A hot skillet or microwave works fine.
- If you prefer a crisper bottom, preheat the empty pie dish for 5 minutes in the oven before assembling; handle carefully (use oven mitts) and press tortillas into the hot dish.
- Use freshly shredded cheese rather than pre-shredded for better melt and no anti-caking residue.
- Layer a thin smear of refried beans or a light tortilla-chip crumb layer between the crust and filling to add body and reduce sogginess.
Creative twists
- Vegetarian: Swap beef for 2 cans drained and rinsed black beans plus a cup of corn; add 1 tsp smoked paprika for depth.
- Chicken taco pie: Use shredded rotisserie chicken tossed with taco seasoning and green chiles.
- Spicy chorizo: Replace half the beef with Mexican chorizo for a richer, spicier pie.
- Low-carb: Use a cauliflower crust base or large, low-carb tortillas.
- Enchilada-style: Pour 1/2 cup enchilada sauce over the beef before adding cheese for a saucier finish.
- Breakfast twist: Add scrambled eggs and breakfast sausage for a Tex‑Mex breakfast pie.
Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 25–30 minutes (browning, chopping, assembly). Bake and rest add 25–35 minutes, so plan on roughly 50–65 minutes total.
Q: Can I assemble this ahead of time?
A: Yes. Assemble the pie, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if chilled straight from the fridge.
Q: Is it okay to freeze before baking?
A: You can freeze an unbaked assembled pie (wrapped well) for up to 2 months. Thaw overnight in the fridge and bake as directed, adding extra time if still cold.
Q: What cheese melts best?
A: Monterey Jack, white American queso, and mild cheddar-monterey blends melt evenly. Avoid pre-shredded blends for the best texture.
Q: My tortillas got soggy — how can I prevent that?
A: Warm and lightly oil tortillas before layering, drain the cooked beef well, and consider a thin barrier layer (refried beans or crushed chips) between bottom tortilla and filling.
Conclusion
If you want another straightforward family-friendly version with similar flavors, check this Easy Taco Pie Recipe from Life Tastes Good for comparison and inspiration. For a slightly different method and more topping ideas, take a look at this Easy Taco Pie roundup. If you’re curious about crunchy taco techniques and want to make homemade crispy tacos alongside your pie, this Crispy Beef Tacos (Baked Not Fried!) guide is a helpful resource.
Taco Pie
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- Heat a skillet over medium-high heat, add ground beef, and cook until no longer pink (6–8 minutes). Drain excess fat if needed.
- Add chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in taco seasoning and stir to coat. Pour in tomato sauce (or salsa) and drained green chiles. Simmer for 2–3 minutes to meld flavors. Taste and adjust seasoning.
- Warm tortillas in a skillet (20–30 seconds per side). Lightly brush with oil or butter if desired.
- Line the pie dish with two tortillas, overlapping and tucking to cover the bottom and sides. Trim any overhang.
- Spoon the beef mixture into the tortilla-lined dish and spread evenly. Sprinkle shredded queso over the top.
- Add a final thin tortilla layer for an enclosed pie or leave it open-faced for a quicker bake.
- Bake for 18–25 minutes until the cheese is melted and edges are golden.
- Let the pie rest for 5–10 minutes before slicing. Serve warm with toppings.
