Taco Pie
A fun, family-friendly dinner that layers seasoned ground beef, melty cheese, and classic taco toppings in a flaky pie crust. All the flavor of taco night in a sliceable, crowd-pleasing pie that comes together in under an hour.
For 8 servings
- prep
Preheat the oven and prep the crust.
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and crimp the edges. Set aside while you make the filling.
- saute · ~7 min
Brown the ground beef.
1.Heat oil in a large skillet over medium-high heat.2.Add ground beef and cook, breaking it up with a wooden spoon, until browned (5-7 min).3.Drain any excess fat from the skillet.TIPDrain the fat well — too much grease will make the pie crust soggy. - saute · ~5 min
Cook the aromatics and season.
1.Push the beef to one side of the skillet and add chopped onion.2.Cook until the onion softens (3-4 min).3.Stir in minced garlic and cook until fragrant (30 sec).4.Sprinkle taco seasoning, salt, and pepper over the meat and stir to coat evenly. - simmer · ~5 min
Add tomato sauce, water, corn, and beans. Simmer until thickened.
1.Pour in tomato sauce and water. Stir to combine.2.Add thawed corn and cooked black beans.3.Bring to a simmer and cook until the mixture thickens slightly (5 min).4.Remove from heat.TIPThe filling should be moist but not soupy — too much liquid will make the crust soggy. - assemble · ~2 min
Layer the pie.
1.Sprinkle half the shredded cheese evenly over the bottom of the pie crust.2.Spoon the beef filling on top and spread evenly.3.Top with the remaining shredded cheese. - bake · ~25 min
Bake the taco pie.
Place the pie dish on the center oven rack. Bake until the crust is golden and the cheese is melted and bubbly (20-25 min).
TIPIf the crust edges brown too fast, cover them with foil halfway through baking. - rest · ~5 min
Cool the pie before slicing.
Remove from the oven and let the pie rest on a wire rack for 5 minutes — this helps the filling set so slices hold their shape.
- assemble · ~2 min
Top with fresh garnishes and serve.
1.Scatter diced fresh tomato and shredded lettuce over the top.2.Drizzle with sour cream and salsa.3.Sprinkle chopped cilantro.4.Slice into wedges and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crisper bottom crust, blind-bake the pie shell for 8 minutes before adding the filling.
- 2Drain the ground beef very well after browning to prevent the pie crust from becoming soggy.
- 3Let the pie rest for a full 5 minutes before slicing — this allows the filling to set so wedges hold together.
- 4If the crust edges start browning too quickly, tent them with foil strips during the last 10 minutes of baking.
- 5Make the beef filling a day ahead; refrigerate and reheat slightly before assembling to save time on busy nights.
- 6Use a store-bought taco seasoning with no added sugar for a more savory, authentic flavor profile.
Adapt it for your goals.
High-protein
Replace half the ground beef with cooked, crumbled tempeh or extra black beans and use a high-protein tortilla crust or a keto-friendly almond-flour crust.
vegetarianVegetarian
Swap the ground beef for a second can of black beans plus 200g of roasted sweet potato cubes for a hearty, meatless version.
low carbLow-carb
Skip the pie crust entirely and press the seasoned beef mixture into a greased pie dish lined with parchment for a crustless taco bake.
spicySpicy
Add 1 finely chopped jalapeño with the onion and stir in 1/2 teaspoon of cayenne pepper with the taco seasoning for extra heat.
Why this is on our healthy list.
Rich in Protein
Ground beef and black beans provide a dual source of high-quality protein, supporting muscle maintenance and satiety.
Good Source of Fiber
Black beans and corn contribute dietary fiber, which aids digestion and helps maintain stable blood sugar levels.
Contains Key Vitamins
Tomatoes, lettuce, and cilantro offer vitamins A and C, while onion and garlic provide immune-supporting antioxidants.
Lower in Fat Option
Using lean ground beef and draining the fat after browning significantly reduces the saturated fat content of the dish.
Frequently asked questions
Yes — assemble the pie completely (but hold the fresh toppings), cover with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time.
