Why You’ll Love Easy Taco Pie Recipe

I like this recipe because it’s straightforward, filling, and packed with classic taco flavors. I enjoy how the crisp pie crust pairs with the savory beef, beans, and vegetables, while the melted cheese brings everything together. I also appreciate that it works well for both weeknight dinners and casual gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pie Crust
1 9-inch ready-to-bake pie crust

For the Taco Pie
1 pound ground beef
1 teaspoon avocado oil
1 cup diced green bell pepper approximately 1 medium green bell pepper
½ cup diced white onion approximately half of 1 medium white onion
1 2-ounce packet taco seasoning or make your own
½-¾ cup water according to instructions on packet of taco seasoning
½ cup jarred salsa of choice
1 16-ounce can refried beans or make your own
¾ cup corn kernels defrosted if frozen, drained and rinsed if canned
1 cup shredded Mexican cheese

Suggested Toppings (All Optional)
shredded lettuce
diced tomatoes
sour cream or Greek yogurt
avocado sliced or diced

Directions

I begin by preheating my oven to 400°F. I place the ready-to-bake pie crust into a pie dish, crimp the edges as needed, and poke small holes in the bottom using a fork. I bake the crust for 12 to 15 minutes, just until it turns lightly golden, then remove it from the oven and set it aside.

While the crust bakes, I heat a large skillet over medium heat and cook the ground beef, breaking it apart until it’s browned and crumbly. I drain the excess fat, transfer the beef to a bowl, and set it aside. I return the skillet to the heat, add the avocado oil, and once it’s hot, I sauté the diced green bell pepper and white onion for 6 to 8 minutes until softened.

I add the cooked ground beef back to the skillet along with the taco seasoning and water, stirring and simmering until the liquid is absorbed. Once thickened, I stir in the salsa, refried beans, and corn, letting everything simmer briefly until fully combined.

I spread the beef mixture evenly into the prebaked pie crust, then sprinkle the shredded Mexican cheese over the top. I bake the taco pie for another 12 to 15 minutes, until the cheese is melted and bubbly. I let it cool slightly before slicing and adding toppings as desired.

Servings and Timing

I cut this taco pie into 8 slices. The prep time takes me about 15 minutes, with a cooking time of around 45 minutes, making the total time approximately 1 hour.

Variations

I sometimes swap ground beef for ground turkey or ground chicken for a lighter version. When I want extra heat, I use a spicy salsa or add diced jalapeños to the filling. I also enjoy making a lower-carb version by using a different crust and skipping the corn and beans.

Storage/Reheating

I store leftover taco pie in an airtight container in the refrigerator for up to 4 days. When reheating, I warm slices in the oven or microwave until heated through, being careful not to overcook the crust.

FAQs

Can I make this taco pie ahead of time?

I often prepare the filling in advance and assemble and bake the pie just before serving.

Can I use a homemade pie crust?

I use a homemade crust when I have time, and it works just as well as a store-bought one.

What kind of cheese works best?

I usually use a Mexican cheese blend, but cheddar or Monterey Jack also melt nicely.

Can I freeze taco pie?

I freeze it after baking and cooling, wrapping it tightly to store for up to 2 months.

How do I keep the crust from getting soggy?

I always prebake the crust, which helps it stay firm under the filling.

Can I make this vegetarian?

I replace the ground beef with a plant-based meat substitute or extra beans and vegetables.

Is this recipe spicy?

I find it mild, but the heat level depends on the taco seasoning and salsa I choose.

Can I add rice to the filling?

I sometimes mix in cooked rice to make the pie even more filling.

What toppings work best?

I like shredded lettuce, tomatoes, sour cream, and avocado, but anything taco-inspired works well.

Can I use fresh corn instead of frozen or canned?

I use fresh corn when it’s in season, cutting it straight off the cob before adding it.

Conclusion

I enjoy making this easy taco pie because it’s comforting, flexible, and always satisfying. I love how it brings familiar taco flavors into a fun, shareable dish that’s perfect for both busy nights and relaxed family meals.