Taco Pie with Tortillas

5 from 7 votes

This taco pie with tortillas is layered with seasoned ground beef, refried beans, corn, red enchilada sauce, and sharp cheddar cheese. It bakes into a cheesy, hearty Tex-Mex dinner that slices well after resting and tastes even better the next day.

Prep Time10

Cook Time25

Rest Time10

Total Time45

Course: Main Course

Cuisine: Tex-Mex

Servings: servings

Author: kara

Ingredients

1 pound ground beef
2 tablespoons taco seasoning
1 10-ounce can red enchilada sauce
1 cup corn frozen, canned, or fresh
1 cup canned refried beans
6 fajita size flour tortillas
1 cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 400°F. Lightly grease a 9-inch pie dish.
Add the ground beef to a large skillet over medium heat. Cook, breaking it apart as it browns, until no pink remains. Drain any excess grease.
Stir in the taco seasoning until the beef is evenly coated.
Add the refried beans and corn and stir until combined.
Pour in the enchilada sauce and stir until everything is evenly mixed. The filling should be thick and scoopable rather than runny.
Spread about 1 cup of the beef mixture in the bottom of the prepared pie dish.
Arrange 3 tortillas over the filling, overlapping them as needed to cover the dish.
Spread half of the remaining beef mixture over the tortillas.
Top with the remaining 3 tortillas, overlapping them as needed and gently pressing them into the filling.
Spread the remaining beef mixture over the tortillas.
Sprinkle the cheddar evenly over the top.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 5 minutes, until the cheese is melted and the taco pie is hot throughout.
Remove from the oven and let it rest for 10 minutes before slicing.

Notes

I usually use 85/15 or 90/10 ground beef. Drain off excess grease before adding the remaining ingredients if needed.
Regular or vegetarian canned refried beans both work well in this recipe.
Use fajita-size flour tortillas so they fit easily in a 9-inch pie dish.
Let the taco pie rest for 10 minutes before slicing. This gives the filling and tortillas time to settle so the slices hold together better.
Leftovers keep well in the refrigerator for up to 3 days, and this is one of those recipes that tastes even better the next day.
To freeze, let the taco pie cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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