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I am always looking for quick and easy dinners that the whole family will actually all eat, and this easy taco pie hits the spot every single time. It brings all the savory, cheesy flavors of taco night into a simple supper that is not only delicious but fast to throw together. If you need a no-fail dinner win during a busy week, this is a home run!
When making savory pies, a common issue is ending up with a mushy bottom crust from the heavy meat filling. While testing this recipe, I found that brushing a simple egg wash over the unbaked crust created the perfect barrier, sealing the dough and keeping it nice and flaky. Taking a few extra minutes to let the salsa’s moisture cook off completely in the skillet also guarantees a sturdy pie that won’t fall apart on your plate.
If you love easy ground beef dinners, you should definitely check out my Cowboy Casserole or Sloppy Joe Casserole for more weeknight inspiration!
How to Make Taco Pie
Step 1: Prep the crust
Preheat your oven to 425°F. Unroll your thawed pie crust into a standard 9-inch pie dish, fold the excess edges under, and crimp them with a fork.
Step 2: Brush with egg wash
Whisk an egg and use a pastry brush to apply a thin layer over the entire crust. This is my favorite trick to stop the crust from getting soggy when baked!
Step 3: Brown the meat
In a large skillet over medium-high heat, cook the ground beef, diced onion, bell pepper, salt, and pepper for 6-8 minutes until no pink remains. Drain all the excess fat from the skillet.
Step 4: Add flavor
Turn the heat to medium and stir in the salsa and taco seasoning. Cook for 3-5 minutes until all the extra moisture cooks out, then take the skillet off the heat.
Step 5: Mix in the cheese
Stir 1 cup of the shredded cheese right into the warm meat mixture until it’s completely melted and gooey.
Step 6: Fill and bake
Pour the filling into your prepared crust, spread it out evenly, and top with the rest of the cheese. Bake for 25-30 minutes until the cheese is bubbly and the crust is golden brown. (Tip: You can tent your pie with aluminum foil the last 5-10 minutes if the cheese gets too brown!)
Step 7: Rest and slice
Let the pie cool at room temperature for about 8-10 minutes before slicing. This helps the filling firm up so your pieces stay together nicely when served.
Storage Tips
- Storage: This taco pie is best served warm and fresh! However, leftovers can be stored in the refrigerator for up to 3 days, tightly covered with aluminum foil. Keep in mind that the longer it sits, the softer the bottom crust will become.
- Reheating: To crisp the crust back up, I recommend reheating individual slices in the oven at 350°F or in an air fryer for a few minutes until warmed through. The microwave works in a pinch, but your crust will definitely stay soft.
- Freezing: If you want to freeze leftovers, wrap individual, completely cooled slices tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before reheating in the oven.
More Dinner Recipes You May Enjoy
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Taco Pie
Ingredients
- 1 (9-inch) pre-made refrigerated pie crust (Pillsbury brand used), thawed according to package directions
- 1 large egg room temperature
- 1 pound lean ground beef
- ½ cup small diced yellow onion
- ¼ cup small diced green bell pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup chunky salsa (Pace Picante brand used)
- 1 ounce packet taco seasoning mix
- 8 ounce block cheddar-jack cheese shredded (yields approximately 2½ cups, Sargento brand used)
Optional Topping
- Sour cream
- Shredded lettuce
- Diced fresh tomatoes
- Sliced black olives
- Diced avocado
- Chopped fresh cilantro
Instructions
- Preheat the oven to 425°F.
- Unroll the thawed pie crust and place into a standard 9-inch pie dish. Fold the excess under and crimp the crust edges with a fork.1 (9-inch) pre-made refrigerated pie crust
- Whisk the egg in a small bowl. Using a pastry brush, apply a thin layer of the egg wash to the entire crust. This helps to brown the edges and creates a barrier between the meat mixture and the crust that helps to prevent the crust from getting soggy when baked. Discard any excess egg.1 large egg
- In a large skillet, over medium-high heat, add the lean ground beef, diced yellow onion, diced green bell pepper, salt, and black pepper. Cook for 6-8 minutes or until no pink remains. Drain off all the excess fat from the skillet.1 pound lean ground beef, ½ cup small diced yellow onion, ¼ cup small diced green bell pepper, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Reduce the heat to medium, add the salsa and taco seasoning mix. Stir to combine and cook for an additional 3-5 minutes or until all the excess moisture from the salsa has evaporated. Remove the skillet from the heat.½ cup chunky salsa , 1 ounce packet taco seasoning mix
- Stir 1 cup of the shredded cheddar-jack cheese into the warm taco filling until fully melted.8 ounce block cheddar-jack cheese
- Transfer the taco filling into the prepared pie crust and spread to an even layer.
- Top the taco pie with the remaining shredded cheese (approximately 1 ½ cups). Bake for 25-30 minutes or until the crust is golden brown and the cheese is bubbly. You can tent your pie with aluminum foil the last 5-10 minutes if needed to ensure the cheese doesn’t get too golden before the crust is fully baked.
- Allow the taco pie to cool at room temperature for 8-10 minutes before slicing and serving. This will help the filling to firm up slightly so your slices remain intact when served.
Jenn’s Notes
- Storage: This taco pie is best enjoyed warm and fresh, but you can store leftovers tightly covered in the refrigerator for up to 3 days. Just note that the crust will soften the longer it sits.
- Reheating: For a crispier crust, reheat slices in the oven at 350°F or pop them in the air fryer for a few minutes until heated through. The microwave works if you’re short on time, but the crust will stay soft.
- Freezing: To freeze, let the slices cool completely, then wrap each one tightly in plastic wrap and foil. Store for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for best results.
- Don’t skip the egg wash: That light coating of egg creates a barrier between the moist filling and the raw dough. Be sure to discard any leftover egg wash so it doesn’t collect at the bottom.
- Cook down the salsa: Chunky salsas can hold a lot of extra moisture. Let the mixture simmer until the excess liquid has fully cooked off before adding it to the pie crust.
- Let it rest: Slicing into the pie right out of the oven will cause the juices to spill out. Letting it sit for about 10 minutes helps everything set so you get clean, neat slices.
all of your recipes sound so good.I am anxious to try them.