Taco Pie Recipe
This Taco Pie is what I reach for when I want a weeknight dinner that feels like a celebration without the fuss. It layers simple pantry staples—seasoned ground beef, tortillas, salsa, corn and cheese—into a handheld, sliceable pie that holds together beautifully. It’s quick to put together and forgiving, which makes it perfect for busy nights or feeding a crowd.
The structure is what makes this dish brilliant: tortillas become the crusts between melty layers of spiced beef and cheese, so you get a little crunch from the edges and gooey, saucy filling in every bite. The assembly takes minutes and the oven does the rest. Leftovers reheat well, too, so it doubles as tomorrow’s lunch.
I’ll walk you through the exact ingredients and steps, share practical swaps, and point out the common mistakes I’ve learned to avoid. No fluff—just clear, reliable guidance so your Taco Pie comes out perfectly the first time.
Ingredient Breakdown
- 2 pounds ground beef (80–85% lean) — the main protein and flavor base; use the stated fat content for juiciness and to help bind layers.
- 1 onion, chopped — adds sweetness and texture; cook until translucent for the best flavor.
- 1/2 teaspoon garlic powder — quick garlic flavor boost without extra chopping.
- 2 tablespoons taco seasoning — provides the seasoning backbone; the note says you can adjust to taste.
- 1/4 cup water — loosens the seasoning so it coats the meat evenly and creates a slight saucy layer.
- 12-ounce can corn — adds sweetness, color and texture; drain or leave a little juice depending on how saucy you like it.
- 1 1/2 cups salsa — replaces fresh tomatoes and adds acidity and spice; choose mild or hot to suit your family.
- 5 8-inch flour tortillas — the “crust” layers; 8-inch size creates nice, even layers in the 8-inch springform pan.
- 2 cups Mexican blend cheese, grated or shredded — the glue between layers; this recipe uses all 2 cups across the layers.
- Green onions, tomatoes, lettuce, sour cream, guacamole or black olives — garnish options to brighten each slice and add fresh texture.
Step-by-Step: Taco Pie
- Preheat oven to 350°F (175°C). Spray an 8-inch springform pan with nonstick spray.
- In a large skillet over medium-high heat, cook 2 pounds ground beef and 1 chopped onion, stirring and breaking up the meat, until no pink remains. Drain excess fat.
- To the skillet, add 1/2 teaspoon garlic powder, 2 tablespoons taco seasoning, 1/4 cup water, the 12-ounce can corn, and 1 1/2 cups salsa. Stir to combine and cook for 5 minutes, stirring occasionally. Remove from heat.
- Assemble the pie in the prepared springform pan: place one 8-inch flour tortilla in the bottom of the pan.
- Spoon about 1 cup of the meat mixture over the tortilla, then sprinkle 1/2 cup of the 2 cups Mexican blend cheese over the meat.
- Repeat step 5 three more times (tortilla → ~1 cup meat → 1/2 cup cheese) to create four full layers. This uses all 2 cups of cheese.
- Place the remaining (fifth) 8-inch flour tortilla on top of the fourth layer (no additional cheese is added, since the 2 cups have been used).
- Bake at 350°F for 20 minutes, until heated through and cheese between layers is melted.
- Remove from oven and let the pie cool in the pan for about 10 minutes before releasing the springform and slicing. You may also serve the pie directly from the pan.
- Garnish each slice as desired with green onions, tomatoes, lettuce, sour cream, guacamole, or black olives.
Why You’ll Keep Making It
Taco Pie hits the sweet spot between comfort food and efficiency. It’s layered and dramatic, so it looks like effort went into it, but assembly is straightforward. You get the familiar taco profile—savory beef, tangy salsa, melty cheese—without individually loading shells or managing a messy taco bar.
It scales easily: double the filling for a deeper pie or keep the same recipe for a quick family dinner. Kids like the sliceable format, and adults appreciate the make-ahead potential. Best of all, the flavors improve slightly after resting, so leftovers often taste better the next day.
Ingredient Flex Options
- Ground meat swap — use ground turkey or chicken if you prefer leaner meat; note that leaner meats can dry out, so monitor moisture and consider adding a tablespoon more salsa or water.
- Cheese options — a Mexican blend is suggested, but cheddar, Monterrey Jack or a mix will work. Keep total cheese at 2 cups to match the layer plan.
- Salsa choice — mild, medium or hot will change heat level; chunky salsa gives more texture, smooth salsa creates a neater layer.
- Corn — canned corn is in the recipe. If you have frozen corn, thaw it and drain well before adding.
- Tortilla alternatives — 8-inch corn tortillas will work but are more fragile; warm them briefly to make layering easier.
- Veggie add-ins — bell peppers or black beans can be stirred into the meat mix, but they’ll change texture and moisture; add conservatively.
Essential Tools for Success
An 8-inch springform pan is essential here. It lets you release the outer ring cleanly and slice neat wedges. If you don’t have a springform, use a pie dish, but expect a different assembly and serve directly from the dish.
A large skillet handles the beef and onions with room to break up the meat. Use a good spatula for even layering. Finally, a measuring cup and a kitchen timer help you keep layers even and bake time exact—20 minutes at 350°F is the target for this recipe.
Errors to Dodge
- Skipping fat drain — not draining excess fat after browning the beef leads to a soggy pie. Drain well but reserve a spoonful if you like richer flavor.
- Overloading layers — spoon about 1 cup of filling per layer. If you pile too much, the pie can become unstable when slicing.
- Using cold tortillas — cold tortillas are stiff and tear. Warm them slightly (30 seconds in microwave covered with a damp towel) to make layering smooth.
- Not letting it rest — slicing immediately after the oven can cause slippage; let it cool in the pan for about 10 minutes to set.
How to Make It Lighter
If you’re watching calories or fat, there are simple swaps that keep the dish satisfying. Use lean ground turkey or 93% lean ground beef in place of 80–85% beef, but plan to add a touch more salsa or a splash of water while cooking to maintain moisture. Reduce cheese to 1 cup and top each serving with a dollop of nonfat Greek yogurt instead of sour cream for tang and creaminess.
Another trick is to bulk the filling with extra corn and a can of black beans (rinsed). That reduces per-serving meat while adding fiber and texture, making each slice feel substantial without as much fat.
Insider Tips
Warm your tortillas before assembly; it prevents cracking and helps them conform to the pan. If your salsa is very watery, strain a tablespoon or two before mixing so layers don’t get soggy. When spooning the filling, use a 1-cup measuring container for even layers—consistency matters for a tidy pie.
For crispier edges, brush the top tortilla lightly with oil or butter before baking. I also like to press layers gently after adding each tortilla so filling spreads evenly and the pie bakes uniformly.
Store, Freeze & Reheat
To store: cover the pie tightly with plastic wrap and refrigerate for up to 3 days. For individual slices, wrap in foil or airtight containers.
To freeze: assemble the pie but don’t bake, or bake fully and freeze. For best texture, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge before baking or reheating.
To reheat: bake slices at 350°F for 10–15 minutes until warmed through, or microwave individual portions for 60–90 seconds depending on power, finishing with a quick crisp under a broiler for 1–2 minutes if you like a toasted top.
Taco Pie FAQs
Q: Can I make this ahead of time?
A: Yes. Assemble the pie and cover it in the fridge; bake within 24 hours. If you assemble and freeze, thaw in the refrigerator before baking and extend bake time slightly if still chilled.
Q: Can I use corn tortillas instead of flour?
A: You can, but corn tortillas are more fragile and drier; warm them to prevent cracking and consider adding a touch more salsa or water to the filling to keep the layers from becoming dry.
Q: My pie was a bit soggy. What happened?
A: Most likely excess liquid—either un-drained canned corn, watery salsa, or too much juice left after cooking the beef. Drain the corn, choose a thicker salsa, and make sure to drain excess fat after cooking the meat.
Q: How spicy will it be?
A: The heat level depends on the taco seasoning and salsa you use. You can reduce the 2 tablespoons taco seasoning or choose a mild salsa to tone it down.
Serve & Enjoy
Slice the Taco Pie like a pizza and offer garnishes on the side for guests to personalize: chopped green onions, diced tomatoes, shredded lettuce, sour cream, guacamole and sliced black olives all work beautifully. A squeeze of lime brightens each bite.
Serve with a light salad or simple rice and beans for a complete meal, or let it stand on its own as the main event with chips on the side. This is the kind of recipe that travels well to potlucks and packs great lunches for the next day—practical, tasty, and reliably crowd-pleasing. Bon appétit.
Taco Pie Recipe
Ingredients
Ingredients
- 2 poundsground beef80-85% lean
- 1 onionchopped
- 1/2 teaspooongarlic powder
- 2 tablespoonstaco seasoning*You can use less or more to taste.
- 1/4 cupwater
- 12 ouncescan corn
- 1 1/2 cupssalsa
- 58 inch flour tortillas
- 2 cupsMexican blend cheesegrated or shredded
- Green onions tomatoes, lettuce, sour cream, guacamole or black olives make great garnishes.
Instructions
Instructions
- Preheat oven to 350°F (175°C). Spray an 8-inch springform pan with nonstick spray.
- In a large skillet over medium-high heat, cook 2 pounds ground beef and 1 chopped onion, stirring and breaking up the meat, until no pink remains. Drain excess fat.
- To the skillet, add 1/2 teaspoon garlic powder, 2 tablespoons taco seasoning, 1/4 cup water, the 12-ounce can corn, and 1 1/2 cups salsa. Stir to combine and cook for 5 minutes, stirring occasionally. Remove from heat.
- Assemble the pie in the prepared springform pan: place one 8-inch flour tortilla in the bottom of the pan.
- Spoon about 1 cup of the meat mixture over the tortilla, then sprinkle 1/2 cup of the 2 cups Mexican blend cheese over the meat.
- Repeat step 5 three more times (tortilla → ~1 cup meat → 1/2 cup cheese) to create four full layers. This uses all 2 cups of cheese.
- Place the remaining (fifth) 8-inch flour tortilla on top of the fourth layer (no additional cheese is added, since the 2 cups have been used).
- Bake at 350°F for 20 minutes, until heated through and cheese between layers is melted.
- Remove from oven and let the pie cool in the pan for about 10 minutes before releasing the springform and slicing. You may also serve the pie directly from the pan.
- Garnish each slice as desired with green onions, tomatoes, lettuce, sour cream, guacamole, or black olives.
Equipment
- ▢8 inch springform panYou can also use a 9×9 inch baking dish.
Notes
*If you want more of a flavor kick, feel free to double the amount of taco seasoning.
Store tightly covered in an airtight container in the refrigerator for 3-4 days. It can be frozen for up to 3 months. Make sure to fully reheat it prior to eating.
