Taco Pie Recipe

Today’s taco pie recipe is the easiest way to turn ground beef and tortillas into a restaurant-quality dinner.

The pie is made with a tortilla crust piled high with a delicious filling of stir-fried beef mixture. It is topped with cheese, crisp vegetables, and yogurt dressing. Savory and comforting, this wholesome taco pie will please any Tex-Mex lover.

Is Our Taco Pie Healthy?

Yes, our taco pie is a wholesome yet healthful recipe. However, it is preferable to serve it as referenced below and in modest portions.

To begin with, we avoided using excessive salt and creamy dressing, which are both major sources of sodium and saturated fat. These are naturally occurring nutrients found in a variety of our foods which experts recommend we limit.

Because our definition of a balanced diet also involves control, we ensured that each serving is neither too large nor too small. The dish should be a fulfilling meal while sticking to our guidelines.

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As a result, each serving of this taco pie recipe contains 468 calories, 9 g saturated fat, and 584 mg sodium; all of which are below the recommended range for a healthy main dish.

Ingredients You'll Need

1. Beef

Ground beef with 15 % fat is the simplest way to make a delectable taco pie. Not only is it inexpensive and simple to prepare, but it also cooks quickly and absorbs the spices beautifully.

This recipe can be made with pork, chicken, or any other ground-meat variety. All you have to do is briefly brown the protein of choice with the spice mix and tomatoes until tender and fragrant.

2. Tortillas

The tortillas are partially baked before forming the base of the pie. Then fill the crust with your favorite taco toppings and bake until perfection.

We went with flour tortillas since they work best in this recipe. As flour tortillas contain gluten, this gives them a chewier texture and helps them hold a large amount of filling. However, if you only have corn tortillas, you can certainly switch them out.

3. Spices

Our spice blend binds all the components together and imparts Tex-Mex flavors to the taco pie. Though it looks a bit complicated at first glance, the spice blend is extremely simple to prepare and customize to your taste.

Our spice blend would not be possible without the incredible combination of these condiments:

• Salt: Our recipe’s primary taste enhancer. Salt lends flavor and complements the protein in any stir-fry recipe.
• Cumin and oregano: To infuse our recipe with a hint of Mexican flavor. Additionally, they enhance the smell of the taco pie.
• All-purpose flour: Help to thicken the beef mixture.
• Chili, peppers, and paprika: Chili and peppers lend spice to the dish, while paprika is much milder and adds a hint of smokiness.

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4. Vegetables

To balance out the meaty-filling, we topped the pie with fresh veggies. Feel free to incorporate more of your favorite vegetables to add vibrancy to the dish (as well as more nutrients). Some of the go-to choices are romaine, cabbage, olives, tomatoes, and avocado.

5. Dressing

Our genius-hack and beyond-simple dressing is made with one ingredient: Greek yogurt. The tangy, creamy dressing enlivens the taco pie with no effort at all.

Store and Reheat Leftover

1. To Store

The stir-fried meat and fresh veggies in our tacos may become soggy quickly. If you have leftover taco pie, it’s best to keep it in an airtight container or transfer it to a Ziploc bag to prevent the crust from getting soggy.

Refrigerated taco pie can last for 2 to 3 days. If you want to freeze the pie, we recommend discarding the veggies on top, as they will turn mushy once thawed. The frozen pie can stay fresh for 2 – 3 months.

2. To Reheat

The great thing about this taco pie is that it reheats wonderfully; you can leave it in the pie pan and reheat it in the oven. It’s almost as delectable on the second day. 

To reheat the pie, place it in a preheated oven set to 360 ℉. Assure that the cookware is oven-proof. Cook for 10–20 minutes, or until the filling is hot and the crust is crisp.

What to Serve With

Our taco pie was paired with Pico de Gallo and crispy Doritos. The salad and chips can be served separately or included directly in the pie for an extra topping layer.

Finally, we lightened the heavy and rich taco with our sweet-tangy lemon watermelon juice. It’s very refreshing on hot days and tastes best when served over ice.

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Turn Beef Into More Delicious Meals With These Recipes

This recipe introduces a classic dish perfect for cold winter nights or any time you want something hearty and comforting. We’re having beef, tomato sauce, and vegetables encased in a flaky pastry crust, and certainly not going easy on spices. It’s a centerpiece that’s made to please.

This hearty and delicious casserole recipe is also perfect for a cozy family dinner. With layers of ground beef, creamy sauce, and tender noodles, it's sure to be everyone's favorite.

We have more beef casseroles here. Check them out if you’re looking for ideas.

Taco Pie Recipe

5 from 1 vote

Our taco pie recipe makes a delicious pie layered with ground beef, shredded cabbage, lettuce, tomatoes, cheese, and yogurt dressing.

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• cook TIME 30 mins
• prep TIME 10 mins
• total TIME 40 mins

• COURSE Main Course
• CUISINE Mexican
• SERVINGS
  4

  servings
• CALORIES 468 kcal

INGREDIENTS

1x2x3x

• 13 oz 85% lean ground beef
• 3 10-inch flour tortilla
• 4 oz onions (chopped)
• 4 oz corn
• 1 tbsp garlic (chopped)
• 2 tbsp olive oil
• 1 tbsp Hunt's tomato paste
• 1 tbsp all-purpose flour
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp salt
• 4 oz tomatoes (chopped)
• 1 oz cheddar (grated)
• 2 oz romaine (chopped)
• 1 oz cabbage (shredded)
• 4 tbsp plain Greek yogurt
• 2 tbsp coriander (chopped)

INSTRUCTIONS

Image instructions

1

Heat a skillet over medium heat. Add 2 tbsp olive oil, 1 tbsp garlic, and 4 oz onions. Sauté for 2 minutes until the spices are fragrant.

2

Add 1 tbsp tomato paste and continue to cook for 30 seconds.

3

Spoon 0.5 tomatoes and set aside for the topping. Stir in the remaining 3.5 oz tomatoes, 13 oz ground beef, 1/2 tsp cumin, 1/4 tsp chili powder, 1/2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp oregano, 1/2 tsp salt, and 1 tbsp flour. Cook and stir the mixture frequently for 7 minutes, or until the beef is heated through.

4

Add 4 oz corn and stir fry for extra 2 minutes. Take off the heat.

5

Assemble 3 flour tortillas into a round cake pan, overlapping if necessary to fit in the dish. Bake at 350 ℉ for 5 minutes. Remove the baking pan from the oven.

6

Spoon the beef mixture into the tortilla crust. Sprinkle with 1 oz cheddar cheese. Return the pie to the oven and bake for 10 minutes.

7

Transfer the taco pie from the oven. Top with 2 oz romaine, 1 oz cabbage, 2 tbsp coriander, 0.5 oz tomatoes, and 4 tbsp Greek yogurt.

8

Serve hot.

NUTRITION

Nutrition Facts

Taco Pie Recipe

Amount Per Serving (1 serving)

Calories 468Calories from Fat 252

% Daily Value*

Fat 28g

43%

Saturated Fat 9g

56%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 72mg

24%

Sodium 584mg

25%

Potassium 359mg

10%

Carbohydrate 32g

11%

Fiber 3g

13%

Sugar 6g

7%

Protein 24g

48%

Vitamin A 1728IU

35%

Vitamin C 12mg

15%

Calcium 80mg

8%

Iron 2mg

11%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: how to make taco pie, taco pie, taco pie recipe