Taco Pie

Taco Pie – It’s an amazing comfort food that brings in all the Tex Mex flavors I love in under 30 minutes. In this taco pie, you’ll find tortillas, ground beef, enchilada sauce, corn, and ooey gooey cheese!

Easy Taco Pie Recipe

This easy Taco Pie recipe is a family favorite around here. It’s a great twist on your traditional Taco Tuesday with minimal effort that even the pickiest eaters will love.

I personally really love a recipe that hits all the major points. I want it to be easy to make, quick to the table, taste like comfort food, and be Weight Watcher point friendly. This Taco Pie recipe does just that!

There’s nothing complicated about this recipe. You’ll cook the filling and then it’s just a matter of stacking and baking. We usually serve ours as is because it’s so filling, but it would go great with a delicious side salad.

Taco Pie Ingredients

You only need seven basic ingredients to make this delicious Taco Pie! That’s it! It’s just one of the many reasons we love this recipe, the fact that its just a few ingredients that we usually have on hand and in our pantry.

• Ground beef – I always opt for extra lean ground beef and pick up 96/4. It makes the recipe a little more point friendly for Weight Watchers, plus I don’t have to drain the meat.
• Taco Seasoning – I use homemade, but store bought works just as well here.
• Enchilada Sauce – My favorite enchilada sauce to use is Gebhardt Enchilada Sauce, but feel free to sub in whatever is your family’s favorite.
• Refried Beans – I use fat free refried beans in my recipes (which happen to be zero smart points on the Weight Watchers blue plan), but as with the other ingredients, feel free to use your favorite.
• Corn – I opt for frozen. I usually buy this in bulk from Costco so I always have some in the freezer.
• Tortillas – I use Mission Carb Balance Fajita size tortillas. They are only 1 point each ( or 4 points for 3) and still taste like regular flour tortillas.
• Cheese – Use your favorite cheese here! There’s no “wrong” cheese to use. I personally like using cheddar, but whatever shredded cheese you have on hand will work just fine.

How to Make Taco Pie

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

• Preheat the oven to 400°F.
• In a large skillet (you’ll want it to be large), brown your ground beef, crumbling and stirring until it is no longer pink and cooked through. If you’ve used a higher fat content ground beef, you’ll want to drain off any grease once it has completed cooking.
• Once the ground beef is cooked, add in your taco seasoning and mix until fully combined.
• Add in your refried beans and corn, mixing it all together.
• Once it is all mixed, add in your enchilada sauce making sure everything is coated.
• Scoop about 1 cup of the mixture into the bottom of a greased pie dish.
• Place 3 tortillas evenly across the mixture, covering it completely.
• Pour half of the meat mixture on top of the tortillas, spreading it out into an even layer.
• Top with the remaining 3 tortillas, spreading them evenly across and gently pushing down to the mixture.
• Pour the remaining meat mixture on top.
• Sprinkle the top with your shredded cheese.
• Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes.
• Remove from the oven and allow it to cool before serving (about 10 minutes).
• Top with an additional toppings you’d like and enjoy!

Taco Pie Toppings

Everyone has their own preferences and this taco pie is absolutely delicious on its own, but if you want to jazz it up a bit, here are some of our favorites:

• Tomatoes – fresh, diced tomatoes add a cool and refreshing topping
• Sour Cream – if you love sour cream in your tacos, you’ll love sour cream on your taco pie!
• Guacamole – you can go beyond plain avocado and top it with a dollop of fresh guacamole like our Skinny Guacamole recipe
• Salsa – I love a good pico or homemade salsa so you can’t go wrong here
• Lettuce – lettuce adds a nice little crunch!
• Taco Sauce – I personally like Ortega Taco Sauce, but any taco sauce kicks this up a notch

Can This Be Made Ahead of Time?

Yes! I wouldn’t keep it in the refrigerator too long, but I’ve eaten this as leftovers 2-3 days later and it was still delicious. I’ve also made this to completion and frozen it. On the day of, remove from the freezer and allow it to thaw in the refrigerator before baking.

Tips, Tricks, and Troubleshooting for Taco Pie

• How to prevent your taco pie from falling apart when serving – allow it to cool! It’s very important that you give it a few minutes to cool before serving. If you don’t, it’ll fall apart when you go to serve. I know it’s hard to wait, but if you can, you’ll be glad you did!
• Can I substitute ground turkey or ground chicken? Yes, you absolutely can. You would follow the recipe as written and just substitute the meat.
• Use a cheese that melts well. You want the melting cheese to ooze into the cracks of the meat mixture.
• I use a standard round pie or baking dish for this recipe. Some recipes will say to use a spring form pan, but that’s absolutely not necessary. If you allow it to cool, it will serve up just fine out of a pie dish.

More Mexican Beef Recipes

• Slow Cooker Taco Soup
• Taco Pasta
• Cheesy Taco Stuffed Shells

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