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This taco pie is the ultimate Mexican casserole! It’s a seasoned homemade crust filled with taco meat, cheese, beans, and tomatoes. It’s a MUST TRY recipe for sure!
I love a good Mexican recipe and if you do too then you have to try out this Shrimp Skillet, these Mexican Shells, or these amazing Street Tacos!
What’s a Taco Pie?
A taco pie is taking your favorite tacos to the next level! It’s a delicious combination of meat, cheese, and beans in a pie crust! And this one is not just any pie crust. It’s made with Mexican corn flour and flavored with spices! And once you add that to some taco meat and toppings then you are for sure going to have a meal to remember. I love tacos and I love pie so this taco pie meal is so much fun! Plus, I love that you don’t see it every day!
My kids love this recipe and they love joking about eating “pie” for dinner! It’s a fun and different dinner option but simple enough that they don’t question the taste. It’s so easy and delicious that it’s a no-brainer to add this to your weekly meal menu! Plus, you can switch it up with all sorts of toppings to make this be exactly what your family loves! Try it out, it’s delicious!
Ingredients for Taco Pie
This taco pie uses classic Mexican ingredients that will keep you coming back for more! See the recipe card below for exact measurements.
- Hot water: This will be used to bind all of the crust ingredients together so that you can form it into a pan.
- Masa harina: This is corn flour that you can find in the Mexican section of most grocery stores.
- Salt: This enhances the flavor of the crust!
- Garlic powder: Adding some flavor to the crust makes it so tasty!
- Ground cumin: This will add some great flavoring to the pie.
Taco Filling
- Olive oil: You can use vegetable oil instead if you only have that on hand!
- Meat: You can use ground beef or ground turkey for the meat in this taco pie.
- Onion powder: This gives a great flavor without needing to chop up any onions!
- Garlic powder: I love the added flavor that this garlic powder brings to this meat!
- Cumin: This complements the cumin in the crust!
- Chili powder: This adds that classic taco flavoring without adding much heat.
- Salt and pepper: Add in some seasoning with these to taste.
- Cornstarch: This will thicken up the sauce.
- Beans: You can use pinto or black beans. Make sure that you drain them!
- Diced tomatoes with green chilies: Don’t drain this can! The juices carry a lot of the flavor!
- Cheese: You can use cheddar or Mexican blend cheese that’s shredded.
Let’s Bake a Pie!
This taco pie recipe is so simple that you will want to make it again and again! I can’t wait for you to try it!
- Preheat: Preheat oven to 350°F.
- Mix ingredients and add water: In a bowl mix together masa harina, salt, garlic powder, and cumin until combined. Pour the hot water on top of the powders.
- Stir to make dough: Stir the ingredients until it is fully combined. The dough should come together and be soft like cookie dough. If the dough seems to be sticky or wet, add in a tablespoon more of masa flour at a time until the batter is no longer sticky.
- Press dough into pan: Transfer the dough into a 9″ pie dish. Pat the dough into an even layer. You can use the bottom of a cup to help press the dough evenly. Work the dough up the sides and edges of the pie dish. Even out the top edges of the dough. Prick the dough with a fork to prevent the dough from puffing up while it bakes. Lightly brush the edges with olive oil if the edges start to dry out while it bakes.
- Bake: Bake in preheated oven for 25 min or until dough is baked through.
For the Filling
- Add oil: Add oil to a large skillet over medium high heat.
- Cook meat: Add ground beef and heat until cooked through, about 6 minutes.
- Drain grease: Drain the grease from the skillet.
- Add beans: Stir in the drained beans to the cooked ground beef.
- Mix seasinings: In a small bowl, mix together the onion powder, garlic powder, cumin, chili powder, salt, pepper, and cornstarch.
- Add in can of diced tomatoes (don’t drain): Add the seasonings and 1 can of diced tomatoes and green chilies to the beef mixture. Make sure not to drain the can.
- Stir, cook and thicken: Stir and cook over medium heat until the ingredients come together and slightly thicken, about 1 minute.
- Pour into crust, add cheese: Pour the filling into the baked crust. Top the taco pie with 1 cup shredded cheddar or Mexican cheese.
- Bake: Bake in the oven at 350°F for 15 minutes, or until cheese is melted.
- Add toppings: Garnish with your favorite taco toppings like lettuce, tomatoes, sour cream, cilantro, olives, green onion, avocado, etc.
Other Ingredients That You Can Mix In!
This taco pie is amazing because you can constantly change it up to change out the taste. Then, you can eat this ALL the time! Here are some ideas for other mix-in ingredients that you can try!
- Rice: Add in some delicious Mexican rice, spanish rice or yellow rice!
- Salsa: After it’s baked and before you add on your other toppings then spoon some salsa on top! It adds more of that delicious and classic Mexican flavor. Plus, you can add in some heat to individual servings!
- Toppings: Put a bunch of different toppings out on the table. Then everyone can add their own and make their pie exactly what they want! Try some lettuce, tomatoes, sour cream, cilantro, olives, green onion and avocado!
How to Store Leftovers (Or Make This Ahead!)
This taco pie is a fantastic meal to make ahead and freeze for later! Or, if you have leftovers then you can store them too and have them later in the week for lunch! It almost tastes better the next day!
- Refrigerate: Once your pie has cooled then place it in an airtight container. Put it in your fridge and it will last 3-4 days!
- Freeze: If you want to make extra of this to freeze for later, you totally can! Put together the entire pie as directed but don’t bake it! (And don’t add your toppings). Wrap it in plastic wrap and then cover it with tinfoil. Label it with the date. It can stay frozen for 1-2 months.
- Reheat: To reheat your refrigerated pie then you can place it in the microwave on high for 1-2 minutes or until heated through. To reheat your frozen pie then thaw it completely in your fridge overnight. Then, add in the cheese and bake it at 350 degrees for 15 minutes. Add your toppings and it’s ready to serve!
For the crust
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Preheat oven to 350°F.
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In a bowl mix together masa harina, salt, garlic powder, and cumin until combined. Pour the hot water on top of the powders.
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Stir the ingredients until it is fully combined. The dough should come together and be soft like cookie dough. If the dough seems to be sticky or wet, add in a tablespoon more masa flour at a time until the batter is no longer sticky.
-
Transfer the dough into a 9″ pie dish. Pat the dough into an even layer. You can use the bottom of a cup to help press the dough evenly. Work the dough up the sides and edges of the pie dish. Even out the top edges of the dough. Prick the dough with a fork to prevent the dough from puffing up while it bakes. Lightly brush the edges with olive oil if the edges start to dry out while it bakes.
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Bake in preheated oven for 25 min or until dough is baked through.
For the filling
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Add oil to a large skillet over medium high heat.
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Add ground beef and heat until cooked through, about 6 minutes.
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Drain the grease from the skillet.
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Stir in the drained beans to the cooked ground beef.
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In a small bowl, mix together the onion powder, garlic powder, cumin, chili powder, salt, pepper, and cornstarch.
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Add the seasonings and 1 can of diced tomatoes and green chilies to the beef mixture. Make sure not to drain the can.
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Stir and cook over medium heat until the ingredients come together and slightly thicken for about 1 minute.
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Pour the filling into the baked crust. Top with 1 cup shredded cheddar or Mexican cheese.
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Bake in the oven at 350°F for 15 minutes, or until cheese is melted.
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Garnish with your favorite taco toppings: lettuce, tomatoes, sour cream, cilantro, olives, green onion, avocado, etc.
Serves: 8
Serving8g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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