Taco Pie with Tortillas

This taco pie gives you all the cheesy, saucy Tex-Mex comfort you want, but it actually cuts into slices instead of falling apart all over the plate. The seasoned beef filling is mixed with refried beans, corn, and enchilada sauce, then layered with soft flour tortillas and sharp cheddar. Give it a few minutes to sit after baking, and you get thick, cheesy slices that are just as good, if not better, straight from the fridge the next day.

I first published this taco pie years ago, and while the bones of the recipe have never changed, the way I actually make it has. These days I’m using whatever regular ground beef I have on hand, usually 85/15 or 90/10, regular flour tortillas, canned refried beans, and a full cup of sharp cheddar. No fat-free cheese situation happening over here anymore.

As a seventh generation Texan, Tex-Mex dinners are very normal food in our house, and this one has stuck around. The refried beans aren’t just another layer. Mixing them into the beef thickens the filling so the enchilada sauce doesn’t make it a runny casserole. The flour tortillas soften, but don’t disappear into the filling.

And then there are the leftovers. When we actually have them, this is one of those dinners that somehow gets better overnight. The tortillas soak up a little more of the sauce, and I will happily eat a slice cold straight out of the refrigerator the next day. I sometimes feel like I should make two just to guarantee leftovers!

Why You’ll Love This Taco Pie

• It slices like an actual pie. The refried beans thicken the filling, and letting it rest after baking keeps it from collapsing when you cut into it.
• The tortillas get soft without turning to mush. They soak up the beef and enchilada sauce while still giving the layers some structure.
• There’s enough cheese to cover the whole pie. A full cup of sharp cheddar gives you a properly cheesy top instead of a light sprinkle.
• The leftovers are ridiculously good. After a night in the refrigerator, the layers settle together and soak up even more of the flavor.

Ingredients for Taco Pie

Ground beef: I usually use 85/15 or 90/10 ground beef, but use what you have. If yours releases quite a bit of grease while browning, drain the excess before adding the remaining ingredients.

Taco seasoning: Homemade taco seasoning or a packet both work. You’ll need enough to season one pound of ground beef well.

Red enchilada sauce: This gives the filling its saucy Tex-Mex flavor without making it tomato-heavy. I tend to use a mild red sauce. Gebhardt is the canned brand I grab most often.

Refried beans: Regular canned refried beans work perfectly. Vegetarian refried beans also work with no other changes to the recipe.

Corn: Frozen corn is what I usually have around, but canned or fresh corn works too.

Flour tortillas: Use fajita-size tortillas. They’re small enough to layer easily in a standard pie dish.

Sharp cheddar cheese: I like sharp cheddar because you can actually taste it against the beef and enchilada sauce. Shred it yourself or use bagged shredded cheddar if that’s what you have.

How to Make Taco Pie with Tortillas

(full recipe instructions with measurements and printable card are at the end of this post)

1. Preheat the oven to 400ºF. Cook the ground beef in a large skillet over medium heat, breaking it apart as it cooks, until no pink remains. Drain off excess grease if needed.
2. Stir in the taco seasoning until the beef is evenly coated.
3. Stir in the refried beans and corn until everything is mixed together.
4. Pour in the enchilada sauce and stir until the filling is evenly combined. It should be thick and scoopable, not soupy.
5. Spread about 1 cup of the beef mixture across the bottom of a greased 9 inch pie dish.
6. Arrange 3 tortillas over the filling so the bottom is covered.
7. Spread half of the remaining beef mixture evenly over the tortillas.
8. Add the remaining 3 tortillas, gently pressing them down, then spread the rest of th ebeef mixture over the top.
9. Sprinkle the sharp cheddar evenly over the entire top.
10. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, until the cheese is fully melted and the filling is hot.
11. Remove it from the oven and leave the taco pie alone for about 10 minutes before slicing. This is what gives the layers time to settle so you can cut clean pieces.

Kara’s Tips

• Don’t skip the resting time. Right out of the oven, the filling is still very hot and loose. Ten minutes makes a noticeable difference in how well the slices hold together.
• Drain the beef if it needs it. With 85/15 beef especially, you may have enough rendered fat that it’s worth draining. You don’t need the filling dry, but excess grease can make the tortillas slick instead of letting them soak up the sauce.
• Don’t add extra enchilada sauce just because the filling looks thick. Thick is what you want here. The tortillas will soften as the pie bakes, and that thicker filling is part of what lets it slice cleanly.
• For leftovers, don’t be surprised if you like it even more the next day. The tortillas continue soaking up the sauce as it sits, so the whole thing gets even better overnight.

Taco Pie Toppings

I usually let everyone add their own toppings after the taco pie is sliced. A cold topping against the hot, cheesy filling is really good.

• Sour cream
• Guacamole or sliced avocado
• Pico de gallo
• Salsa
• Diced tomatoes
• Chopped cilantro
• Sliced jalapenos
• Green onions
• Taco sauce

What to Serve with Taco Pie

This is fillinge nough that you don’t need much with it. For a regular weeknight dinner, I’d keep the sides simple.

• Mexican street corn
• Chips and queso
• Black beans
• Mexican rice
• Avocado corn salsa
• A simple cucumber tomato salad

More Tex-Mex Dinners

• Beef Burritos
• Baked Green Chile Chicken Enchiladas
• Slow Cooker Taco Soup
• Taco Pasta
• Cheesy Taco Stuffed Shells