Taco Pie
Taco Pie has layers of seasoned beef, Corn, Salsa, and Mexican blend cheese smothered between layers of tortilla shells. This easy Taco Bake will quickly become a new family favorite on taco nights.
We all get stuck in making the same old thing repeatedly, week after week. I was like that on Taco Tuesday and got sick of the same stuff, so now I like to find new ways to have tacos like Taco Crescent, Taco Monkey Bread, Taco Soup, Mexican Spaghetti, and Taco Stuffed Shells.
Ingredients Needed For Taco Pie
- 2 Pounds of Ground Beef: You can use ground beef or ground turkey, depending on your preference.
- 1 Medium-Sized Onion: Diced, we used a white onion.
- 3 Cloves Garlic: Minced or substituted with garlic powder.
- 3 Tablespoons Taco Seasoning: Use packaged or make homemade taco seasonings.
- 15 Ounce Can of Corn: Undrained, or you can use black beans.
- 1 ½ Cups Salsa: Use your favorite salsa; we used mild.
- 5 8” Flour Tortillas: Flour Tortillas work best for this recipe.
- 2 1/4 Cups Mexican Blend Cheese: Shredded
- Sour Cream, Cilantro, Diced Tomatoes, Black Beans, Limes, shredded lettuce.
Step-by-Step Directions for Taco Pie Recipe
First Step: Ground Beef Mixture
- Preheat the oven to 350℉ and prepare a cast iron skillet or spring form pan.
- Heat a nonstick skillet over medium-high heat and add the ground beef, onion, and garlic. Cook until the ground beef is cooked through and no longer pink.
- To the pan, add the taco seasoning, corn, and salsa. Stir and cook over medium heat until thickened and reduced slightly. Remove from the heat and set aside.
Second Step: Assembly
- To assemble the taco pie, place a tortilla on the bottom of the cast iron skillet or spring form pan.
- Spread ¼ of the taco meat mixture over the tortilla and sprinkle ¼ cup of cheese. Repeat three more times, ending with a tortilla on top.
- Sprinkle the last ¼ cup of cheese on top.
- Bake uncovered for 30 minutes or until the cheese has melted and the pie is slightly crisp on the edges.
Tips and Tricks
- Let cool for 10 minutes.
- Slice and serve.
- Top or serve with sour cream, cilantro, diced tomatoes, black beans, and limes. Enjoy
- Frozen corn can be used in place of canned corn. If using frozen corn, add ¼ cup of water to the recipe when adding the corn.
Frequently Asked Questions:
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Reheat in the Air fryer, Oven, Or microwave for 2-3 minutes.
The Mexican Blend Shredded Cheese works best, but you can also use Cheddar, Colby, Monterey, or pepper jack.
More Recipes
Taco Pie
Taco Pie has layers of seasoned beef, Corn, Salsa, and Mexican blend cheese smothered between layers of tortilla shells. This easy Taco Bake will quickly become a new family favorite.
Ingredients
- 2 Pounds Ground Beef
- 1 Medium Sized Onion, Diced
- 3 Cloves Garlic, Minced
- 3 Tablespoons Taco Seasoning
- 15 Ounce Can Corn, Undrained
- 1 ½ Cups Salsa
- 5 8” Flour Tortillas
- 2 1/4 Cups Mexican Blend Cheese, Shredded
Instructions
- Preheat the oven to 350℉ and prepare a cast iron skillet or spring form pan.
- Heat a nonstick skillet over medium high heat and add the ground beef, onion and garlic. Cook until the ground beef is cooked through and no longer pink.
- To the pan, add the taco seasoning, corn and salsa. Stir and cook over medium heat until thickened and reduced slightly. Remove from the heat and set aside.
- To assemble the taco pie, place a tortilla on the bottom of the cast iron skillet or spring form pan. Spread ¼ of the taco meat mixture over the tortilla and sprinkle ¼ cup of the cheese over that. Repeat 3 more times, ending with a tortilla on top. Sprinkle the last ¼ cup of cheese on top.
- Bake uncovered for 20 minutes or until the cheese has melted and the pie is slightly crisp on the edges.
- Let cool for 10 minutes before cutting and serving.
Notes
- Let cool for 10 minutes before cutting and serving.
- Top or serve with sour cream, cilantro, diced tomatoes, black beans, and limes. Enjoy
- Frozen corn can be used in place of canned corn. If using frozen corn, add ¼ cup of water to the recipe when adding the corn.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 863Total Fat: 44gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 174mgSodium: 1507mgCarbohydrates: 56gFiber: 6gSugar: 7gProtein: 60g
