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Taco Pie Recipe

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3.9 from 3 reviews

This Taco Pie recipe combines a flaky pie crust with a flavorful ground beef taco filling layered with melted cheddar-jack cheese, baked to golden perfection. It’s an easy, crowd-pleasing dish perfect for family dinners or gatherings, providing a delicious twist on classic tacos in a convenient pie form.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Pie Crust & Egg Wash

  • 1 9 inch pre-made refrigerated pie crust (Pillsbury brand recommended, thaw according to package directions)
  • 1 large egg (room temperature)

Taco Filling

  • 1 pound lean ground beef
  • ½ cup small yellow onion, diced
  • ¼ cup small green bell pepper, diced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup chunky salsa (Pace Picante brand recommended)
  • 1 ounce packet taco seasoning mix

Cheese

  • 8 ounce block cheddar-jack cheese, shredded (Sargento brand recommended, yields approximately 2½ cups)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F to get it ready for baking the pie.
  2. Prepare Pie Crust: Unroll the thawed pie crust and place it into a standard 9-inch pie dish. Fold the excess crust under itself and crimp the edges with a fork for a neat border.
  3. Make Egg Wash: Whisk the egg in a small bowl to create the egg wash.
  4. Apply Egg Wash: Use a pastry brush to coat the entire pie crust with a thin layer of the egg wash, ensuring an attractive golden color after baking. Discard any excess egg wash.
  5. Cook Beef Mixture: In a large skillet over medium-high heat, add the lean ground beef, diced onion, diced green bell pepper, salt, and black pepper. Cook for 6-8 minutes until no pink remains in the beef.
  6. Drain Fat: Drain off all excess fat from the skillet to keep the filling less greasy.
  7. Add Seasonings: Reduce heat to medium and stir in the salsa and taco seasoning mix. Cook for an additional 3-5 minutes until most of the excess moisture has evaporated and the flavors meld.
  8. Mix Cheese into Filling: Remove the skillet from heat and stir in 1 cup of shredded cheddar-jack cheese until melted and well incorporated.
  9. Assemble Pie: Transfer the taco filling evenly into the prepared pie crust and spread it out smoothly.
  10. Add Cheese Topping: Sprinkle the remaining shredded cheese (approximately 1½ cups) evenly over the top of the filling.
  11. Bake: Place the pie in the preheated oven and bake for 25-30 minutes, until the crust is golden brown and the cheese is bubbly. If the cheese browns too quickly, tent with aluminum foil for the last 5-10 minutes of baking.
  12. Cool and Serve: Allow the pie to cool at room temperature for 8-10 minutes before slicing, helping the filling to firm up and slices stay intact.

Notes

  • Use a lean ground beef to reduce excess fat and grease in the filling.
  • Thaw the pie crust completely before using to prevent cracking.
  • Tent with foil during baking if cheese browns too fast to avoid burning.
  • Letting the pie cool after baking helps the filling set for cleaner slices.
  • You can add jalapeños or other veggies for extra spice or nutrition.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://dishiary.com/taco-pie-recipe/