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Easy Taco Pie
nibbleboard.com/recipes/taco-pie-recipe
Ingredients
Ingredients
- 1/2 pound ground chuck (80/20)
- 1/2 cup diced onion (about half a medium onion)
- 1/2 tablespoon minced garlic (about 2 cloves)
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 can (8 oz) refried beans
- 1 cup shredded Mexican cheese blend
Toppings
- 1/2 cup freshly diced tomatoes (about 1 medium)
- 1/4 cup chopped green onions
- Fresh cilantro for garnish (optional)
Serving
- Sour cream for serving (optional)
- Guacamole for serving (optional)
Instructions
- Preheat oven to 375°F. Spray a 9-inch pie plate with cooking spray and set aside.
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink.
- Add diced onion and minced garlic to the beef. Cook until onion is softened, about 2 minutes.
- Season the meat with chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 1 more minute until fragrant. Drain any excess grease.
- Place one flour tortilla in the prepared pie plate, pressing it into the bottom and up the sides.
- Spread the refried beans evenly over the tortilla in a single layer.
- Spoon the seasoned meat mixture over the beans and spread it out evenly. Place the second tortilla on top and press down gently around the edges.
- Bake in the preheated oven until the top tortilla is lightly golden and the edges are crisp.
- Remove from the oven. Spread salsa over the top tortilla, then sprinkle with shredded cheese and scatter the diced tomatoes, green onions, and jalapeño over the top.
- Return to the oven and bake until the cheese is melted and bubbly.
- Let cool for 5 minutes before slicing. Garnish with fresh cilantro and serve with sour cream and guacamole.
Nutrition per Serving
551Calories
30gProtein
22gCarbs
39gFat
Chef Tips
- I always use 80/20 ground chuck here — leaner beef dries out and you lose that taco-meat richness. Drain the grease after browning if there's a lot, but you want a little fat left for flavor.
- Warm your tortillas in the microwave for 15 seconds before pressing them into the pie plate. They'll mold to the shape without cracking, and the edges crisp up beautifully in the oven.
- After trying both ways, I always bake the meat layer BEFORE adding the cheese and toppings. If you pile everything on at once, the tortilla underneath gets soggy. That initial bake sets the structure.
- Swap ground beef for ground turkey or seasoned black beans to make this lighter or vegetarian. The refried beans and spice blend carry enough flavor that you won't miss a thing.
- This reheats surprisingly well — slice leftovers and reheat in a 350°F oven for 10 minutes. The microwave works in a pinch but the tortilla loses its crispness.
Storage
Cover leftover slices tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.