Beef taco pie is a hearty, family-friendly casserole that layers all the flavors of classic tacos—seasoned ground beef, melty cheese, and a crispy tortilla crust—into one easy dish. It’s a crowd-pleaser that comes together quickly, making it perfect for busy weeknights or casual gatherings. The crunchy tortilla shell holds a savory, cheesy filling that’s sure to satisfy everyone at the table.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 packet (1 oz / 28 g) taco seasoning (or 2 tbsp homemade)
- 1/2 cup (120 ml) water
- 1 can (10 oz / 284 g) diced tomatoes with green chilies, undrained
- 1 can (4 oz / 113 g) diced green chilies (optional, for extra heat)
- 1 cup (120 g) shredded cheddar cheese, divided
- 1 cup (120 g) shredded Monterey Jack cheese, divided
- 6 (6-inch / 15 cm) corn tortillas
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) sour cream, for serving
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or a 9-inch (23 cm) round baking dish.
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
- Stir in the taco seasoning, water, diced tomatoes with green chilies, and green chilies (if using). Bring to a simmer and cook for 5 minutes, until the mixture thickens slightly. Season with salt and pepper to taste. Remove from heat.
- While the beef mixture simmers, warm the tortillas. Heat the vegetable oil in a small skillet over medium heat. Cook each tortilla for about 15 seconds per side, until soft and pliable. Alternatively, stack them on a plate, cover with a damp paper towel, and microwave for 30-45 seconds.
- Line the bottom and sides of the prepared pie dish with the softened tortillas, overlapping them as needed to cover the dish completely. Trim any excess if necessary, but it’s fine to leave slight overhang.
- Spoon half of the beef mixture into the tortilla-lined dish. Sprinkle with half of the cheddar and half of the Monterey Jack cheese.
- Add the remaining beef mixture on top, and finish with the remaining cheeses.
- Place the pie dish on a baking sheet to catch any drips. Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are golden and crisp.
- Let the pie rest for 5 minutes before slicing. Serve warm, topped with sour cream and cilantro if desired.
Tips
- Substitutions: Use ground turkey or chicken instead of beef; just ensure it reaches 165°F (74°C) as the safe minimum internal temperature for poultry. For a vegetarian version, use crumbled tofu or a plant-based ground meat substitute, and skip the meat-specific temperature check.
- Make it spicy: Add a finely chopped jalapeño to the beef mixture, or use pepper jack cheese instead of Monterey Jack for extra heat.
- Common mistake: Don’t overfill the pie dish—if the filling is too high, it may spill over during baking. Use a deep-dish pie plate if you have one.
- Cooling: Letting the pie rest for 5 minutes after baking is essential. It allows the layers to set, making it easier to slice and serve without falling apart.
Serving Suggestions
Serve this beef taco pie with classic taco toppings like shredded lettuce, diced tomatoes, sliced black olives, and a dollop of guacamole. A side of Mexican rice or a simple green salad with lime vinaigrette rounds out the meal. For a low-carb option, serve it with cauliflower rice or a side of roasted vegetables.
Variations
- Bean and Beef: Add a can of drained and rinsed black beans or pinto beans to the beef mixture for extra fiber and heartiness.
- Crunchy Crust: Instead of soft tortillas, use a layer of crushed tortilla chips pressed into the bottom of the dish for a crunchy crust.
- Breakfast Taco Pie: Swap the beef for scrambled eggs and cooked breakfast sausage (cook sausage to 160°F / 71°C), and use breakfast taco seasoning. Serve with salsa and avocado.
- Green Chile Enchilada Style: Mix 1/2 cup (120 ml) of green enchilada sauce into the beef mixture and top with extra sauce before baking.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of baking. The pie will keep for 3-4 days in the refrigerator. To reheat, place a slice on a microwave-safe plate and heat in 30-second intervals until hot, or reheat in a 350°F (175°C) oven for 10-15 minutes. For longer storage, wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use flour tortillas instead of corn? Yes, flour tortillas work, but they tend to be softer and may not crisp up as much. Corn tortillas give a more authentic taco flavor and a better crunch.
How do I make this gluten-free? Use certified gluten-free taco seasoning and corn tortillas (ensure they are labeled gluten-free). Check the diced tomatoes and green chilies for any added gluten-containing ingredients.
Can I prepare this ahead of time? Yes, assemble the pie (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 5-10 minutes to the baking time, and ensure the internal temperature reaches 165°F (74°C) for food safety.
Why is my pie soggy? This can happen if the beef mixture is too watery. Make sure to simmer the beef mixture long enough to reduce the liquid, and drain the diced tomatoes well if they seem overly juicy. Also, letting the pie rest after baking helps the layers set.
Can I use leftover taco meat? Absolutely. If you have leftover seasoned taco meat, just skip the browning step and proceed with layering. You may need to add a splash of water to loosen it if it’s dry.
What’s the best way to cut clean slices? Use a sharp knife and cut gently, as the tortilla crust can be crumbly. For the cleanest slices, let the pie rest for at least 10 minutes after baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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