Taco Pie

5 from 1 vote

This Taco Pie is a cheesy, hearty weeknight dinner packed with seasoned ground beef, salsa, and melted cheddar-jack cheese, all baked right into a flaky pie crust. It comes together fast, feeds the whole family, and tastes like taco night got a serious upgrade.

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 311kcal

Author: Jennifer Fishkind

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.

Notes

Storage:

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.

Tips:

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.

Nutrition